Bread | Cakes + cupcakes | Global eats | Japanese treats | Loafs | Quickbreads | Recipes | Sweet

Kasutera: Japanese castella cake (honey and matcha versions)

May 26, 2014

When I was younger, more often than not, I was given a Honey castella cake to take to school for lunch. Yeah, I know, not the most nutritious lunch in the world for an elementary schooler but it was delicious so I wasn’t complaining! It’s been a while since I’ve had the delicious cake so I decided to try to make it myself! I decided to be adventurous and make both a honey version and a matcha version of the cakes and well…for a first timer, I think they turned out pretty decent don’t cha think?


Ingredients (makes 2):


1. Line 2 loaf pans with foil and parchment paper


2. Beat egg whites in a large bowl with electric mixers until foamy. Then add in the sugar 1/3 at a time and beat until stiff peaks form.


3. Add in the egg yolks one at a time and mix until incorporated. Then add in the flour 1/2 at a time and mix everything on medium speed for 1 minute.


4. Complete the batter by beating in the honey water mixture


5. Pour the batter into the loaf pans through a strainer to insure that there are no lumps. I decided to be spontaneous and added 1 tablespoon of matcha powder to half the batter to try making a matcha version. Tape the sides of the loaf pan a few times before putting them into the oven to remove air bubbles.

6. Bake at 325F for 30 minutes until golden. Remove the cakes from the oven and drop it from 1 feet from the kitchen counter to remove any excess air in the cake and to prevent any further collapsing. Turn the cakes inside out and unwrap them when they are cool enough to touch.


7. Slice the edges off the castella cakes


8. Munch!


As amazingly light and sponge-y as these castella cakes turned out, they were not pure perfection because mother deer thought that they were a little too sweet and well, I really could of done a better job at lining the loaf pan to insure that they turn out perfectly loaf shaped. I also think that I should of taken better care in the mixing process because as you can see, the centers of the tops caved in a little. That and, I think I could of taken them out earlier because the bottoms were a little over done. Anyways, since these cakes are ever so delicious and they disappeared in literally no time, I’m going to remake them in a few days and hopefully reformulate the recipe so that they turn out even better!

Sharing is caring

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

%d bloggers like this: