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Japanese cake

Posted on June 4, 2025

Here’s a full, detailed recipe for a classic Japanese-style sponge cake — also known as Castella (Kasutera) or a Japanese fluffy chiffon sponge cake (depending on which style you’re after). I’ll give you the recipe for a Japanese cotton sponge cake, which is incredibly soft, fluffy, and moist — perfect for lovers of light desserts.

🍰 Japanese Cotton Sponge Cake (Castella-Style)

🕒 Prep Time:

20 minutes
🕒 Bake Time: 60 minutes
🍽 Servings: 8 slices

📋 Ingredients:

For the cake:

  • 6 large eggs (room temperature, separated)

  • 140 g (2/3 cup) granulated sugar

  • 100 g (3/4 cup) cake flour (sifted)

  • 60 ml (1/4 cup) whole milk

  • 60 ml (1/4 cup) vegetable oil (neutral flavor)

  • 1 tsp vanilla extract

  • 1 tsp lemon juice or 1/4 tsp cream of tartar (for stabilizing egg whites)

  • Optional: 1 tbsp honey + 1 tbsp hot water (for brushing)

🧁 Tools You’ll Need:

  • 8-inch round cake pan or square pan

  • Electric mixer or stand mixer

  • Mixing bowls

  • Fine sieve for flour

  • Whisk

  • Rubber spatula

  • Water bath setup (a deep baking tray with hot water)

🔪 Instructions:

1. Preheat & Prepare Pan

  • Preheat oven to 150°C (300°F).

  • Line your cake pan with parchment paper (bottom and sides). Do not grease.

2. Separate Eggs

  • Carefully separate egg yolks and egg whites into different bowls.

  • Ensure the egg whites are in a clean, grease-free bowl.

3. Make the Egg Yolk Batter

  • In a large bowl, whisk together:

    • 6 egg yolks

    • 40 g (3 tbsp) of the sugar

    • Add oil, then milk, whisking well after each.

    • Stir in vanilla extract.

  • Sift in the cake flour gradually and mix until just combined. Do not overmix.

4. Make the Meringue

  • Start beating egg whites on medium speed.

  • Once foamy, add lemon juice or cream of tartar.

  • Gradually add remaining sugar (100 g / about 1/2 cup), increasing mixer speed to high.

  • Beat until soft to medium peaks form — the tip should droop slightly.

5. Combine

  • Add 1/3 of the meringue to the yolk batter, gently fold with a spatula to lighten it.

  • Gently fold in the rest of the meringue in 2 more additions. Use a fold-and-turn motion to avoid deflating the batter.

6. Bake in a Water Bath

  • Pour the batter into the prepared pan.

  • Tap the pan gently to release air bubbles.

  • Place the pan in a larger baking tray. Add hot water (70–80°C) to the outer tray (about 1-inch deep).

  • Bake at 150°C (300°F) for 60–70 minutes, until the cake is golden and a skewer comes out clean.

7. Cool & Set

  • Once baked, remove from oven and drop the pan from a few inches high to release steam (prevents shrinkage).

  • Let cool for 10–15 minutes before unmolding.

  • Peel off parchment and let cool completely on a wire rack.

8. Optional Glaze

  • Mix 1 tbsp honey with 1 tbsp hot water.

  • Brush the top of the cooled cake for a glossy finish.

🍵 Serving Tips:

  • Serve plain or with whipped cream and fresh fruit like strawberries or peaches.

  • Pairs beautifully with green tea, matcha, or black tea.

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