Honey Castella Cake

In the Signature Style of Chef Muassab Pasha

Definition

Honey Castella Cake is a soft, airy sponge cake known for its delicate crumb, light sweetness, and subtle honey flavor. It is baked using a gentle water bath method, which gives the cake its smooth texture and moist interior.

It is known for:

• Fine and soft crumb
• Light honey aroma
• Moist yet fluffy texture
• Smooth golden surface
• Elegant tea-time presentation

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History

Castella cake originated from Portuguese sponge cakes brought to Japan in the 16th century. The Japanese later refined it into what is now known as Castella, a popular confection in Nagasaki.

Traditionally made with eggs, sugar, flour, and honey, Castella became famous for its delicate texture and minimal ingredients. Over time, modern bakers introduced slight adjustments such as milk, butter, or baking powder for stability and affordability.

This version is professionally balanced to be beginner-friendly while maintaining the essence of classic Castella.

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Recipe

9-inch Round Pan

Grease and line with butter paper
Preheat oven to 150°C / 300°F

Prepare hot water (about 2 liters) for water bath.

Yield

1 large 9-inch cake
Serves approximately 10–12 slices

Ingredients

Egg Whites – 8
Egg Yolks – 8

All-Purpose Flour – 115g (¾ cup)
Cornflour – 15g (2 tbsp)
Baking Powder – ½ tsp (optional for beginners)

Butter – 130g (½ cup + 1 tbsp)
Milk – 130g (½ cup + 1 tbsp)

Honey – 1 tbsp
Vanilla – 1 tsp

Sugar – 130g (⅔ cup)

Method

• Separate egg whites and yolks into two bowls.

• Melt butter with milk using stove or microwave. Let cool slightly.

• In a large bowl, mix flour, cornflour, and baking powder. Gradually add the melted butter-milk mixture and mix smoothly.

• Add egg yolks one by one, mixing after each addition.

• Add honey and vanilla. Mix well.

• In another bowl, whip egg whites with sugar on high speed for 8–10 minutes until stiff peaks form.

• Gently fold whipped egg whites into the yolk batter using cut-and-fold method. Do not overmix.

• Pour batter into prepared pan. Tap pan lightly to remove air bubbles.

• Place cake pan into a larger tray filled with hot water (water should reach halfway up the cake pan).

• Bake at 150°C / 300°F for 60 minutes.

• Cool completely before removing from pan.

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Important Note

Traditionally, Castella cake does not contain baking powder.
If you are an expert baker, you may skip it.
For beginners, baking powder helps with stability and structure.

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Storage

Room Temperature:
Store in airtight container for up to 2 days.

Refrigeration:
Up to 5 days. Bring to room temperature before serving.

Freezing:
Wrap tightly and freeze for up to 1 month.