Castella Cake, or Kasutera in Japanese, is a popular Japanese sponge cake known for its moist, airy texture and sweet, subtle honey flavor. Originated from Portugal and introduced to Japan in the 16th century, this cake has become a beloved treat, perfect for tea time or as a dessert. Here’s how to make a traditional Castella Cake at home.


  • 6 large eggs, at room temperature
  • 1 cup (200g) granulated sugar
  • 3/4 cup (180ml) honey
  • 1/4 cup (60ml) warm water
  • 1 cup (120g) bread flour, sifted
  • A pinch of salt


  • A 9×9 inch (23×23 cm) square baking pan
  • Parchment paper


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