Castella Cake (Wagashi Sponge Cake) Recipe + VIDEO
User Reviews
5
Castella Cake (Wagashi Sponge Cake) Recipe + VIDEO
Description
The Castella Cake (Wagashi Sponge Cake) combines eggs, sugar, honey, vanilla, and cake flour whipped into a pale, frothy batter that becomes custard-like. Baking at a moderate temperature in a lined pan ensures the cake cooks evenly and develops a soft crumb with a moist texture. The honey adds subtle sweetness and moisture retention, while the vanilla brings warmth to the flavor. Tapping the pan before baking helps large air bubbles escape, resulting in a smooth surface.
This sponge cake offers a tender yet resilient texture with a delicate sweetness suitable for teatime or as a light dessert. It can be sliced easily due to its fine crumb and works well served plain or with accompaniments like whipped cream or fruit.
To maintain the cake's moistness and fine texture, it is important to wrap it well after baking. It can be stored in the refrigerator for up to 10 days or kept at room temperature up to five days, which allows the cake to stay fresh while preserving its softness and subtle flavors.
Ingredients
- 6 large egg room temperature
- 1 cup granulated sugar
- ¼ cup honey
- 2 tablespoon water warm
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 ½ cup cake flour
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
- Keep the Castella Cake well wrapped after baking to maintain its moist crumb and fine texture.
- Store in the refrigerator for up to 10 days to extend freshness, or keep on the counter up to 5 days for immediate enjoyment.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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