Japanese Honey Castella (Kasutera) Sponge Cake

Featured in the Honolulu Star-Advertiser on July 18, 2018.
Recipe compliments of Erika Ota, Manoa Honey.

Japanese Honey Castella Sponge Cake


Japanese Honey Castella (Kasutera) Sponge Cake

  • Non-stick cooking spray
  • 1 cup local honey
  • 2 large eggs
  • 2 egg yolks
  • 1 cup bread flour


  1. Heat oven to 350°F.
  2. Coat a 9-by-5-inch loaf pan with non-stick cooking spray.
  3. In the bowl of an electric mixer, cream honey, eggs and egg yolk for 5-10 minutes or until a whipped cream consistency.
  4. Add flour and gently combine, but do not overmix.
  5. Pour mixture into loaf pan and bake for 30-40 minutes or until a toothpick insert comes out clean.

Serves 8.

Tip: Bread flour used in Castella cake gives the cake a somewhat bouncy texture that regular flour cannot achieve.

Approximate Nutrient Analysis per serving:
230 calories, 3 g fat, 1 g saturated fat, 95 mg cholesterol, 50 mg sodium, 47 g carbohydrate, 0 g fiber, 35 g sugar, 4 g protein


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