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Honey Castella Cake

September 18, 2012 By Spoonful of Sugar - 4 Comments

We love everything Japanese here at A Spoonful of Sugar, and Sarah is always keen to try out recipes for Japanese sweet treats. This week she treated us to a Honey Castella Cake which is a traditional Japanese sponge cake –  made without any oils or rising agents. It uses bread flour which gives it a chewy texture, and honey adds sweetness to the cake. It is a really moist, light cake, and is best eaten plain with a cup of tea.

Honey Castella Cake
  • 5 Egg Yolks (room temperature)
  • 4 Egg Whites (room temperature)
  • 125g  (1/2 cup) Sugar
  • 100g (0.8 cup) Bread Flour (sifted)
  • 50g (2 1/2 tablespoons) Honey (diluted with 2–3 tbsp. hot water)


  1. Line base and sides of a 7 inch square pan with baking paper. Preheat oven to 160 C (325 deg F)
  2. Place egg whites in the bowl of your electric mixer and whisk on high speed for about 30 seconds, then add sugar a tablespoon at a time. Beat until firm peaks are formed.
  3. Add egg yolks one at a time, and mix on low speed until well combined.
  4. Add sifted bread flour and mix on low speed until just combined.
  5. Add honey and hot water mix­ture and mix on low speed until combined.
  6. Pour bat­ter through a sieve into cake pan, use a spat­ula or whisk to help the thick bat­ter go through the sieve.
  7. Tap pan on the counter to remove any large bub­bles in the batter.
  8. Bake in pre­heated oven for about 60 min­utes or until golden brown on top — check with a skewer to see if cake is ready.
  9. If ready, take out of oven (with oven mitts) and drop the pan on the counter from about a foot in height to pre­vent shrinkage.
  10. Cool cake. Place cake onto a piece of baking paper and wrap in plas­tic wrap, and leave in the fridge until ready to serve (at least overnight) to pre­serve mois­ture in cake.

Sarah was inspired by the recipe she found at Yummy Workshop. It reminds us of the cake we have eaten from bakeries in Japan.



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Filed Under: Cakes, Recipes Tagged With: honey, Japan

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Comments

  1. Handmade in Israel says

    September 19, 2012 at 12:03 am

    Delicious! Perfect timing for Rosh Hashanah (the Jewish New Year) too! We eat honey cake to symbolize our desire to have a new year filled with sweetness.

    Reply
  2. Katie says

    September 19, 2012 at 3:54 am

    This looks and sounds great. I love the idea of using bread flour!

    Reply
  3. janice15 says

    September 20, 2012 at 3:02 pm

    It looks so yummy and wonderful…I can’t wait to try it…Happy Thursday..with love Janice

    Reply
  4. Clare Maree says

    March 27, 2013 at 12:18 am

    Hello Lisa and Sarah

    I just wanted to let you know that I made this castella on the weekend to take to my son’s graduation party at Japanese school and it was wonderful. It tasted just like the real thing. I only managed to get a taste of it before I took it to the party and it was all gone before I had a chance to have any more. My son said he did get a slice, though, and told his friends that I made it, so he must have approved. Thanks for the great recipe. I’ll definitely be making it again.

    Reply

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