Fluffy Cake Castella Recipe

Learn how to make the perfect fluffy and moist Cake Castella with this easy-to-follow recipe. Delight your taste buds with this Japanese-inspired treat that’s sure to become a favorite!


  • 6 large eggs
  • 150 grams (¾ cup) granulated sugar
  • 100 milliliters (⅓ cup + 1 tablespoon) whole milk
  • 80 grams (⅓ cup) unsalted butter
  • 100 grams (¾ cup) cake flour
  • 30 grams (2 tablespoons) honey
  • ½ teaspoon vanilla extract
  • Powdered sugar (for dusting)


  1. Preheat your oven to 160°C (320°F). Grease and line a rectangular baking pan with parchment paper, ensuring that the paper hangs over the sides for easy removal later.
  2. Separate the egg yolks from the whites. Place the egg whites in a large mixing bowl and the yolks in a separate bowl.
  3. In a small saucepan, heat the milk and butter over low heat until the butter melts. Once melted, remove from heat and let it cool slightly.
  4. Add the honey to the warm milk and butter mixture, stirring until well combined. Set aside.
  5. Using a hand or stand mixer, beat the egg whites on high speed until soft peaks form.
  6. Gradually add the granulated sugar to the egg whites, a little at a time, while continuing to beat until stiff peaks form. This will take about 5-7 minutes.
  7. In a separate bowl with the egg yolks, add the vanilla extract and beat until slightly thickened.
  8. Gradually pour the warm milk, butter, and honey mixture into the egg yolks, whisking continuously until well combined.
  9. Sift the cake flour into the egg yolk mixture and gently fold until just combined. Be careful not to overmix.
  10. Take about one-third of the whipped egg whites and gently fold them into the egg yolk mixture to lighten it.
  11. Carefully fold in the remaining whipped egg whites in two batches, being gentle to maintain the airy texture.
  12. Pour the batter into the prepared baking pan and smooth the surface with a spatula.
  13. Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.
  14. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
  15. Using the parchment paper, lift the cake out of the pan and transfer it to a wire rack to cool completely.
  16. Once cooled, dust the top of the cake with powdered sugar.
  17. Slice and serve the Cake Castella on its own or with your favorite toppings. Enjoy!

This Cake Castella is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.

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