Meta Description: Learn how to make this ultra-fluffy Castella sponge cake at home! This classic Japanese cake is tender, moist, and has a melt-in-your-mouth texture that’s easy to love and surprisingly simple to bake.
🌸 The Japanese Classic You Need in Your Baking Repertoire
If you’re looking for a cake that feels like a gentle cloud in your mouth — soft, sweet, and subtly fragrant — then you need to try making Castella Sponge Cake (Kasutera) .
Originating from Japan but influenced by Portuguese traders centuries ago, this iconic cake is famous for its delicate crumb , honey-sweetened flavor , and golden-brown crust that forms during baking.
Unlike dense pound cakes or butter-heavy sponge cakes, Castella is incredibly light , moist , and simple — made with just a few ingredients and no fancy tools.
Whether you’re new to Japanese desserts or a seasoned baker looking for something elegant yet understated, this recipe will win you over.
Let’s walk through how to make it step-by-step — and why you’ll want to make it again and again.
🍰 Why You’ll Love This Castella Sponge Cake
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- ✅ Incredibly Soft Texture : Like biting into a pillow of sweetness
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- ✅ Only 5 Simple Ingredients : No butter, oil, or leavening agents needed
- ✅ Perfectly Moist & Tender : Stays fresh longer than most cakes
- ✅ Great With Tea or Coffee : A traditional Japanese snack favorite
- ✅ Elegant Yet Easy : Looks impressive but requires minimal effort
🛒 What You’ll Need (Ingredients)
For the Castella Cake:
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- 10 large eggs
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- 1 cup granulated sugar
- 1 cup cake flour (or all-purpose flour sifted 3x)
- 2 tbsp honey (or light corn syrup)
- ½ tsp cream of tartar (optional, for volume boost)
