Castella Cake is a light, fluffy Japanese sponge cake sweetened with honey, made with just five basic ingredients and whipped egg whites for structure. This 16th-century Portuguese-origin dessert achieves its signature tender crumb through careful folding of meringue.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Cool completely, wrap tightly, and store at room temperature for 3 days or refrigerate for up to 1 week. Slice with a serrated knife.
8-inch square or round cake pan · Electric mixer or whisk (for whipping egg whites)
Over-mixing the batter or deflating the egg whites during folding causes density. Fold gently and only until streaks of white remain. Also ensure eggs are at room temperature for better volume when whipped.
Yes. Use an equal weight of granulated sugar (90g) or reduce slightly and use a liquid sweetener like agave. Honey adds mild flavor; substitutes will lighten it slightly.
A toothpick inserted in the center should come out clean or with just a few moist crumbs. The top should spring back when lightly touched. Bake time varies by oven; check at 35 minutes, then every 2–3 minutes.
Cool completely, wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Slice with a serrated knife for clean cuts.
Yes, scale all ingredients by the same ratio. Keep proportions identical: 5 eggs to 90g flour/butter/sugar. Adjust bake time slightly if pan size changes significantly.
