CASTELLA CAKE

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 Ingredients

Dry Ingredients

  • 1 cup (120g) cake flour (or sifted all-purpose flour)

  • 1 tbsp cornstarch (helps make the cake extra soft)

  • 1/4 tsp salt

Wet Ingredients

  • 4 large eggs (room temperature)

  • 1/2 cup (120ml) warm milk

  • 1/2 cup (100g) sugar

  • 2 tbsp honey (gives that signature golden color)

  • 1 tsp vanilla extract (optional)

 Equipment Needed

  • A loaf pan or square pan (8×8 inch)

  • Mixing bowls

  • Electric mixer

  • Sieve

  • Baking paper

  • Large pot with lid (if steaming) OR oven

⭐ Version 1: Traditional Baked Castella Cake

‍ Instructions

1. Prepare the Pan

  1. Line your pan fully with parchment paper.

  2. Preheat oven to 325°F (160°C).

2. Warm the Milk

  1. Mix warm milk + honey until dissolved.

  2. Set aside.

3. Beat the Eggs

  1. In a large bowl, add eggs and sugar.

  2. Beat using a mixer for 7–10 minutes until thick, pale, and tripled in volume.

  3. It should form ribbons when lifted.

4. Add the Milk Mixture

  • Slowly pour the warm honey-milk mixture into the whipped eggs.

  • Mix gently with a spatula.

5. Add the Dry Ingredients

  1. Sift flour, cornstarch, and salt twice.

  2. Add in 3 batches to the egg mixture.

  3. Fold very gently to avoid losing air.

6. Pour & Remove Bubbles

  1. Pour batter into the lined pan.

  2. Tap lightly to remove large bubbles.

  3. Use a toothpick to pop air pockets.

7. Bake

  • Bake at 325°F (160°C) for 35–45 minutes, until golden and springy.

8. Cool Properly

  1. Remove from pan immediately while warm.

  2. Peel off the paper.

  3. Wrap the cake in plastic wrap and let it rest overnight for moisture.

This resting step makes the cake extra soft and honey-flavored.

⭐ Version 2: NO OVEN — Stovetop/Steamed Castella Cake

‍ Instructions

1. Prepare the Steamer

  • Boil water in a large pot.

  • Place a steaming rack.

2. Pour Batter in Lined Pan

Same batter method as above.

3. Steam

  • Steam on medium-low heat for 25–30 minutes.

  • Do not open lid for the first 20 minutes.

  • Check with a toothpick — it should come out clean.

4. Cool

  • Remove from steamer, peel paper, wrap, and rest overnight.

 Tips for the Best Castella Cake

✔ Use room temperature eggs
✔ Don’t overmix after adding flour
✔ Steam or bake on gentle/low heat
✔ Wrap while warm for extra moisture
✔ Chill overnight for the smoothest texture

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