Castella cake gets its name from the light, fluffy Pao de Castela that Portuguese traders introduced to Nagasaki in the 16th century. But there is something special about this cake.

If you look at the ingredient list for Castella Cake versus that of a typical cake, you may see a noticeable difference. Cakes typically rely on leavening agents like baking powder, baking soda, and some acidic ingredients to rise. In this cake, beaten eggs are enough to make this cake light and fluffy.

In Japan it is so popular that you can find it in stores throughout the country.

Castile Ingredients

The Traditional Castella Cake only has four ingredients:

Bread Flour  – Be sure to use bread flour with a high percentage of protein.

Eggs  – Do not use an egg substitute, eggs are essential in this recipe as they create lift.

Sugar  – This adds sweetness to the cake.

Honey  – This adds just a slight honey flavor.

How to make castella cake

Melt the butter and combine it with the honey, salt and egg yolks, beating everything until thick and foamy. Gently fold in the beaten egg whites. Keep as much air as possible (do not beat again, just add the egg whites).

Pour the batter into a baking pan and cover with parchment paper. Bake in a bain-marie (or bain-marie) at the specified times and temperatures. Cut and serve!