Castella Cake (Nagasaki Sponge Cake)
Why this recipe works
- Foam-based lift: Whisking the eggs and sugar until thick and glossy builds the structure of the cake without relying on extra raising agents.
- Gentle sweetness: Honey softens the direct sweetness of the sugar and gives the sponge its subtle, recognisable flavour.
- Slices cleanly: Cooling the cake fully, and chilling it briefly if needed, helps the crumb set so it can be cut into neat pieces.
Get the most out of this recipe
Timing notes
- Cool completely: Do not slice the cake while warm; the crumb needs time to set or it may tear and compress.
- Serve at room temperature: Chill briefly for the neatest slices, then let the pieces come back towards room temperature before serving for the best texture.
- Most of the work is in mixing: The key active step is whipping the egg mixture properly; the remaining time is mostly baking and cooling.
Ingredient notes
- Bread flour matters: Bread flour gives castella its fine, elastic crumb; using a softer flour will produce a more delicate but less springy cake.
- Honey or sugar: Replacing the honey with caster sugar gives a cleaner sweetness and a slightly drier finish.
- Milk or water: Whole milk adds a little richness, while water keeps the flavour lighter and more restrained.
Common mistakes
- Using cold eggs: Room-temperature eggs whip more readily and help the batter reach the thick ribbon stage needed for a light crumb.
- Knocking out the air: Fold the flour in gently and stop as soon as no dry patches remain; heavy mixing can make the sponge dense.
- Removing it too early: The cake should have a deep golden top and a skewer should come out clean; an underbaked centre can sink or turn sticky.
Authenticity notes
- Nagasaki-style sponge: Castella is closely associated with Nagasaki and is known for its smooth, springy texture and simple honey-sweetened flavour.
- Whipped egg structure: The cake’s rise comes from the air beaten into the eggs and sugar, which is why the ribbon stage is central to the method.
- Serve with tea: Plain slices pair well with green tea or another unsweetened tea, which balances the cake’s sweetness.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 160°C (320°F). Line a loaf tin and make sure the paper rises above the sides so you can lift the cake out cleanly.
- Sift the bread flour into a bowl and whisk in the fine sea salt. Warm the whole milk just until it is lukewarm, then stir in the honey and vanilla extract until smooth.
- Put the eggs and caster sugar in the bowl of a stand mixer. Whisk on medium-high for 8 to 10 minutes until very pale, thick and glossy, and the batter falls in a ribbon that sits on the surface for a few seconds.
- With the mixer on low, drizzle in the warm milk mixture and mix just until combined. Sift the flour mixture over the batter in 2 additions, folding gently with a whisk or spatula until no dry flour remains.
- Pour the batter into the prepared tin and tap it firmly on the worktop a few times to release large bubbles. Bake for 50 to 60 minutes until the top is deep golden and a skewer comes out clean.
- Lift the cake out using the paper and cool completely on a rack. Once fully cool, slice into neat pieces with a sharp knife, wiping the blade between cuts for clean edges.
Recipe notes
Tips
- For the finest crumb, keep the eggs at room temperature and whisk until the batter is thick and glossy before adding anything else.
- Fold the flour in gently and stop as soon as it disappears; over-mixing will knock out air and make the cake less springy.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use eggs that are safe to eat lightly cooked and ensure the cake is baked through.
Substitutions
- Replace Honey with Caster sugar (same amount) for a cleaner sweetness and slightly drier crumb.
- Replace Whole milk with Water (same amount) for a lighter flavour, keeping the milk mixture lukewarm before adding.
Storage
- Refrigerate up to 4 days
- Store airtight at cool room temperature for up to 2 days, or in the fridge for up to 4 days. For the neatest slices, chill briefly before cutting; bring to room temperature to serve. Freeze well wrapped, then thaw overnight in the fridge.
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Recipe overview
- Servings: 10 pieces
- Yield: castella cake (loaf)
- Total time: 1h 50min (30min active)
- Difficulty: Medium
- Cuisine: Japanese
-
Allergens:
Eggs Gluten Milk Wheat
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