Portuguese missionaries brought this sponge cake to Nagasaki in 1556—Japan perfected it by whipping eggs for 15 minutes straight.
Castella Cake
Indulge in the delightful world of Castella Cake, a fluffy and tender Japanese treat that melts in your mouth! Crafted with simple yet essential ingredients like eggs, sugar, and a hint of honey, this cake is baked to perfection using the unique water bath technique, ensuring its signature moistness. Perfect for any occasion, this light dessert will leave you craving more!
Prep
15
min
Cook
50
min
Serves
8
people
Level
intermediate
The Story
This spongy Japanese treasure arrived courtesy of Portuguese missionaries in 1540s Nagasaki, who brought their pão de Castela recipe across half the bloody planet—the Japanese promptly ditched the European butter for vegetable oil, cranked up the sugar content, and created what's essentially Portugal's greatest culinary export that nobody realizes is Portuguese, now baked in rectangular pans from Tokyo to Osaka with religious precision.
Regional Twist
In Nagasaki's Chinatown district, bakers swap regular granulated sugar for brown sugar and add an extra splash of milk, creating a deeper caramel flavor that honors the original Portuguese roots.
📝 Ingredients
Shopping List
- 4 large eggs
- 1 cup (118 ml) milk
Pantry Items
Amounts also listed in instructions below
- 1 cup (120 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- salt (to taste)
- vanilla extract (to taste)
- 1 cup (118 ml) vegetable oil
👨🍳 Instructions
- 1
Preheat your oven to 320°F (160°C).
- 2
In a bowl, whisk together the eggs and sugar until pale and fluffy.
- 3
Add the milk and vegetable oil, and mix well.
- 4
Sift in the flour and salt, and gently fold until combined.
- 5
Pour the batter into a lined baking pan.
- 6
Bake for about 40-50 minutes or until a toothpick comes out clean.
- 7
Let it cool before slicing and serving.
💡 Pro Tips
- ✓Heat your milk to exactly 140-160°F before adding to the batter because warm milk creates better emulsification with the oil and prevents the dense bottom layer common in failed castella.technique140-160°F
- ✓Whisk eggs and sugar for a full 8-10 minutes until the mixture reaches ribbon stage (falls in thick ribbons that hold their shape for 3 seconds) to incorporate maximum air for castella's signature light texture.timing8-10 minutes
- ✓Use cake flour instead of all-purpose flour, or substitute 2 tablespoons cornstarch for 2 tablespoons of the all-purpose flour to reduce gluten development and achieve castella's tender, fine crumb.ingredient2 tbsp substitution
- ✓Bake in a water bath (bain-marie) with 1-inch deep hot water surrounding your pan to maintain even 320°F temperature and prevent the top from browning too quickly while ensuring even cooking.equipment1-inch water depth
- ✓Fold the flour using exactly 25-30 gentle motions in a J-pattern to preserve 80% of the incorporated air while fully combining ingredients—overmixing deflates the batter and creates a dense cake.technique25-30 motions
Share this recipe
Prep
15
min
Cook
50
min
Serves
8
people
Level
intermediate
Share this recipe
Portuguese missionaries brought this sponge cake to Nagasaki in 1556—Japan perfected it by whipping eggs for 15 minutes straight.
Castella Cake
Indulge in the delightful world of Castella Cake, a fluffy and tender Japanese treat that melts in your mouth! Crafted with simple yet essential ingredients like eggs, sugar, and a hint of honey, this cake is baked to perfection using the unique water bath technique, ensuring its signature moistness. Perfect for any occasion, this light dessert will leave you craving more!
The Story
This spongy Japanese treasure arrived courtesy of Portuguese missionaries in 1540s Nagasaki, who brought their pão de Castela recipe across half the bloody planet—the Japanese promptly ditched the European butter for vegetable oil, cranked up the sugar content, and created what's essentially Portugal's greatest culinary export that nobody realizes is Portuguese, now baked in rectangular pans from Tokyo to Osaka with religious precision.
Regional Twist
In Nagasaki's Chinatown district, bakers swap regular granulated sugar for brown sugar and add an extra splash of milk, creating a deeper caramel flavor that honors the original Portuguese roots.
📝 Ingredients
Shopping List
- 4 large eggs
- 1 cup (118 ml) milk
Pantry Items
Amounts also listed in instructions below
- 1 cup (120 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- salt (to taste)
- vanilla extract (to taste)
- 1 cup (118 ml) vegetable oil
👨🍳 Instructions
- 1
Preheat your oven to 320°F (160°C).
- 2
In a bowl, whisk together the eggs and sugar until pale and fluffy.
- 3
Add the milk and vegetable oil, and mix well.
- 4
Sift in the flour and salt, and gently fold until combined.
- 5
Pour the batter into a lined baking pan.
- 6
Bake for about 40-50 minutes or until a toothpick comes out clean.
- 7
Let it cool before slicing and serving.
💡 Pro Tips
- ✓Heat your milk to exactly 140-160°F before adding to the batter because warm milk creates better emulsification with the oil and prevents the dense bottom layer common in failed castella.technique140-160°F
- ✓Whisk eggs and sugar for a full 8-10 minutes until the mixture reaches ribbon stage (falls in thick ribbons that hold their shape for 3 seconds) to incorporate maximum air for castella's signature light texture.timing8-10 minutes
- ✓Use cake flour instead of all-purpose flour, or substitute 2 tablespoons cornstarch for 2 tablespoons of the all-purpose flour to reduce gluten development and achieve castella's tender, fine crumb.ingredient2 tbsp substitution
- ✓Bake in a water bath (bain-marie) with 1-inch deep hot water surrounding your pan to maintain even 320°F temperature and prevent the top from browning too quickly while ensuring even cooking.equipment1-inch water depth
- ✓Fold the flour using exactly 25-30 gentle motions in a J-pattern to preserve 80% of the incorporated air while fully combining ingredients—overmixing deflates the batter and creates a dense cake.technique25-30 motions