Castella Cake (Wagashi Sponge Cake) Recipe + VIDEO

Name: Castella Cake (Wagashi Sponge Cake) Recipe + VIDEO
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 24 slices
Ingredients: 6 large eggs; 1 cup granulated sugar; ¼ cup honey; 2 tablespoon warm water; 2 teaspoons vanilla extract; ½ teaspoon salt; 1 ½ cup cake flour

User Reviews

5.0

33 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings
24 slices
Calories
88 kcal
Course
Dessert, Snacks
Cuisine
Chinese, Japanese, Taiwanese

Castella Cake (Wagashi Sponge Cake) Recipe + VIDEO

Gael Hudson

Report

Fluffy and tender Castella Cake is a classic baked Japanese cake (yakimono wagashi) that is delicious without being overly sweet. Serve this jiggly cake for a lighter treat that everyone will love!

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

6 large eggs room temperature
1 cup granulated sugar
¼ cup honey
2 tablespoon warm water
2 teaspoons vanilla extract
½ teaspoon salt
1 ½ cup cake flour

Add to Shopping List

Instructions

Set out an electric stand mixer with a whip attachment. Add the room temperature eggs and sugar to the mixing bowl. Whisk on high for 6-8 minutes until the egg mixture is very light in color and extremely frothy. The egg mixture should expand to look like custard.
Meanwhile, preheat the oven to 315°F. Set out an 8 x 8-inch metal pan. Spray the pan with nonstick cooking spray, then line the bottom and sides with parchment paper. Make sure the parchment comes up above the rim of the pan by at least 1 inch. (The cake will rise over the lip of the pan.)
Set out a small bowl. Mix the honey, warm water, vanilla extract, and salt together.
Scrape the mixing bowl with the eggs and turn the mixer on low. Beat in the honey mixture and then slowly add in the flour. Once all the flour is incorporated, turn off the mixer, so you don’t over beat the cake batter.
Pour the batter into the prepared pan. Tap the cake on the counter once or twice to bring the biggest bubbles to the surface. (But don’t tap it so much that you deflate the batter.) Bake in the center of the oven for approximately 45 minutes, until the top is dark and puffy.
Lift the cake out of the pan by the edges of the parchment paper. Peel off the parchment paper and immediately wrap it in plastic wrap, while the cake is still warm. This allows all the moisture to be preserved, for a moist even texture.
Cool to room temperature before unwrapping. However, the longer it stays wrapped the better the texture will be. (I often make this a day ahead, so it can stay wrapped for 24 hours.)
When you’re ready to serve, use a serrated knife to cut all the brown edges off of the sides. Cut the remaining square down the middle into two even loaves. Then slice each loaf into ½ - 1 inch pieces.

Notes

Castella cake must stay well wrapped to preserve its fine moist texture. You can refrigerate it for up to 10 days, or leave it on the counter for up to 5 days.

Nutrition Information

Show Details

Serving 1pc Calories 88kcal (4%) Carbohydrates 17g (6%) Protein 2g (4%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 1g Cholesterol 41mg (14%) Sodium 65mg (3%) Potassium 25mg (1%) Fiber 1g (4%) Sugar 11g (22%) Vitamin A 60IU (1%) Vitamin C 1mg (1%) Calcium 8mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 24slices

Amount Per Serving

Calories 88 kcal

% Daily Value*

Serving	1pc
Calories	88kcal	4%
Carbohydrates	17g	6%
Protein	2g	4%
Fat	1g	2%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Trans Fat	1g	50%
Cholesterol	41mg	14%
Sodium	65mg	3%
Potassium	25mg	1%
Fiber	1g	4%
Sugar	11g	22%
Vitamin A	60IU	1%
Vitamin C	1mg	1%
Calcium	8mg	1%
Iron	1mg	6%