Easy Kasutera / Castella Cake Recipe

Soft, fluffy, and beautifully golden—this Japanese sponge cake is easier than it looks.

Kasutera, also known as Castella Cake, is a traditional Japanese sponge cake with a moist, springy texture and a glossy, golden top. Made with just a few simple ingredients—eggs, sugar, honey, flour, and milk—this cake is incredibly light and delicate, perfect for teatime or dessert.

Despite its elegant appearance, this recipe is straightforward and beginner-friendly. With the right mixing technique and a careful bake, you’ll achieve that signature fine crumb and subtle sweetness every time.

@cupfuldays Easy Kasutera / Castella Cake Recipe

What Makes This Castella Cake Special?

• No oil or butter – This sponge gets its moisture from whipped eggs and honey.

• That glossy top – A hallmark of traditional kasutera, thanks to the low-sugar caramelization.

• Authentic texture – Soft and bouncy with fine, even bubbles throughout.

• Teatime favorite – A refined treat with ingredients you already have at home.

Easy Kasutera / Castella Cake Recipe

Ingredients:

• 7 eggs

• 250g fine sugar

• 60g milk

• 80g honey

• 200g cake flour (low-protein flour for soft texture)

@cupfuldays Easy Kasutera / Castella Cake Recipe

Instructions:

1. Prep your pan and oven

   Preheat your oven to 180°C (top and bottom heat). Line a 23 x 23 cm square cake tin with baking paper. Set aside.

   
   

2. Whip the eggs and sugar

   Using a stand mixer fitted with the whisk attachment, add eggs and sugar to the bowl. Beat at 37°C for 8 minutes until light and fluffy.

   
   

3. Incorporate milk and honey

   Add milk and honey. Continue mixing at 37°C for another 2 minutes until well combined.

   
   

4. Fold in the flour

   Sift in the cake flour. Gently fold it into the batter by hand using a spatula. Be careful not to overmix, or your batter may collapse.

   
   

5. Bake the cake

   Pour the batter into the prepared cake tin. Bake at 180°C for 20 minutes, then cover with foil to prevent over-browning and bake for another 20–25 minutes.

   
   

6. Cool upside down

   Let the cake cool in the pan for 5 minutes. Then carefully remove it and flip it upside down onto a cooling rack. Let it cool for 40 minutes to retain its shape and texture.

   
   

7. Slice and serve

   Slice the cake into neat rectangular pieces. Enjoy on its own or with a warm cup of green tea.
   

 💡 Tips & Serving Suggestions:

1. For even better texture, wrap the cooled cake in plastic wrap and let it rest overnight before slicing.

2. Dust with a little powdered sugar or serve with whipped cream for added elegance.

3. Store leftovers in an airtight container for up to 3 days at room temperature.

If you made this recipe, I would love to see it! Tag me on my Instagram @cupfuldays