QiMeal
Castella
Castella · ready in 10 h 20 min · 8 servings · 239 kcal per serving · medium · 6 ingredients
Castella is a Nagasaki sponge cake with a glossy brown top, a springy crumb, and a gentle honey aroma from patient whipping and slow baking.
- Prep
- 35 min
- Cook
- 45 min
- Total
- 10 h 20 min
- Serves
- 8
- kcal
- 239
- Difficulty
- medium
Ingredients · 8 servings
- 6Egg, room temperature
- 150 gBread flour, sifted
- 180 gSugar
- 50 gHoney, warmed
- 30 mlMirin
- 30 mlWater, warm
Equipment
oven, 20 cm loaf pan, parchment paper, mixing bowl, sieve, electric mixer, spatula, skewer, wire rack, small bowl, spoon, oven mitts
Instructions
- Prepare Station
Gather eggs, bread flour, sugar, honey, mirin, water, a scale, 20 cm loaf pan, parchment, bowls, sieve, mixer, spatula, skewer, and rack. · 5 min
What to look for: All ingredients are measured and tools are within reach.
- Line Pan
Line the loaf pan with parchment so the paper rises above the rim, then sift the bread flour 2 times into a bowl for a fine crumb. · 5 min
What to look for: The pan is fully lined and the flour looks light and even.
- Warm Honey
Warm honey, mirin, and water in a small bowl set over hot water until loose and glossy, then keep it fluid for the batter. · 3 min
What to look for: The honey mixture flows easily from the spoon.
- Whip Eggs
Beat eggs and sugar in a warm bowl with a mixer until pale, thick, and ribbon like when lifted from the beaters. · 8 min
What to look for: The foam is pale ivory and falls in slow ribbons.
- Fold Flour
Fold sifted bread flour into the egg foam in 3 additions, using broad strokes so the mixture stays inflated and smooth. · 5 min
What to look for: No dry flour remains and the batter still looks airy.
- Add Honey
Pour the warm honey mixture down the side of the bowl and fold until no streaks remain, scraping the base gently. · 2 min
What to look for: The batter is glossy with an even honey color.
- Settle Batter
Pour batter into the lined pan, tap the pan 3 times, and drag a skewer through the batter to break large air pockets. · 4 min
What to look for: The surface is level with only small bubbles visible.
- Bake Slowly
Bake in the heated oven until the top is deep golden and the center springs back gently when touched, about 45 minutes. · 45 min
What to look for: The top is evenly browned and slightly glossy.
- Cool Cake
Lift the cake from the pan, peel away parchment, wrap it while warm, and cool it upside down to keep the surface flat. · 1 h
What to look for: The cake holds its shape and the top stays smooth.
- Rest Sponge
Rest the wrapped cake at room temperature until moisture evens through the crumb, giving the classic springy texture. · 8 h
What to look for: The crumb feels supple and slightly moist when pressed.
- Serve Slices
Serve 2 cm slices of rested Castella plain, with the smooth brown top and tight honey scented crumb facing up. · 3 min
What to look for: Each slice shows a fine even crumb and clean golden edges.
Nutrition (per serving)
| kcal | 239 |
|---|---|
| Protein | 7 g |
| Carbohydrates | 43 g |
| of which sugars | 30 g |
| Fat | 4 g |
| of which saturated | 1 g |
| Fibre | 1 g |
| Sodium | 54 mg |
Nutri-ScoreD
Allergens
Contains: gluten, eggs
Storage and reheating
- Fridge: up to 5 days
- Freezer: yes, up to 2 months
- Serve at room temperature without reheating. If frozen, thaw wrapped at room temperature until soft.
Ingredient substitutions
Bread flour
- Flour: Plain flour gives a softer crumb with less of the traditional elastic bite.
Sugar
- Honey: More honey makes the cake moister and darker, but the crumb may be less stable.
Honey
- Sugar: Sugar can sweeten the batter, but it will not give the classic honey aroma.
Mirin
- Water: Water keeps the liquid balance but removes the gentle fermented rice aroma.
Water
- Milk: Milk adds a rounder flavor, but water keeps the cleaner traditional profile.
