A Japanese classic reimagined for gluten-free baking! This Gluten-Free Fluffy Castella Sponge Cake is light, moist, and full of delicate sweetness. Traditionally made with just a few ingredients, Castella (Kasutera) is known for its fine, bouncy crumb and golden-brown top. Our gluten-free version keeps all the magic but replaces wheat flour with a gentle blend that makes it safe and scrumptious for everyone to enjoy.
Ingredients:
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6 large eggs, room temperature
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3/4 cup (150g) granulated sugar
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1/4 cup honey
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1/4 cup warm milk
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1 cup (120g) gluten-free cake flour or a fine gluten-free flour blend (like rice flour + cornstarch mix)
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1 tsp vanilla extract (optional)
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Instructions:
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Preheat oven to 320°F (160°C). Line a loaf pan (8×4 inch) or Castella mold with parchment paper.
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Warm the milk and mix in the honey until dissolved. Set aside.
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Beat the eggs in a large bowl using a stand mixer or hand mixer on high speed for 5–6 minutes, until pale, thick, and tripled in volume.
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Gradually add sugar while beating until the mixture forms ribbons when lifted.
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Add vanilla extract (if using), then slowly drizzle in the honey-milk mixture while gently mixing on low speed.
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Sift in gluten-free flour in three parts, folding gently with a spatula to avoid deflating the batter. Ensure there are no lumps.
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Pour the batter into the lined pan. Tap the pan gently on the counter to release any air bubbles.
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Bake for 50–55 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
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Cool in pan for 10 minutes, then remove and wrap the cake (still warm) in plastic wrap. This keeps the moisture and texture soft and silky.
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Refrigerate overnight for best flavor and texture. Slice with a sharp knife and enjoy!
Tips:
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Use a fine mesh strainer to sift the flour for the fluffiest result.
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Wrapping while warm is key to that signature moist texture.
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Store in the fridge for up to 4 days or freeze in slices.
Would you like a chocolate or matcha version too?
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