Japanese Castella Cake


  • 6 eggs (room temperature)
  • 1 cup sugar
  • 1 cup & 2.5 Tbsp bread flour
  • 5 Tbsp honey
  • 2.5 Tbsp warm water

For topping

  • 1 Tbsp honey
  • 0.5 Tbsp warm water


  1. preheat oven to 160C
  2. Mix 2.5 tbsp warm water and 5 tbsp honey in a bowl.
  3. Whisk all the eggs in mixing bowl until combined.
  4. Add sugar.
  5. Beat the eggs and sugar on high speed for 5minutes. Until misture fall in ribbons when you lift the mixer. ( If use handheld mixer will take more than 5 mins)
  6. Add honey mixture and whisk on low speed for 30secs
  7. sift the bread flour into mixture at 3 separate times. whisk on low speed until just combined. Do not overmix.
  8. Coat the loaf pans with oil evenly. (2 1-lb loaf pans)
  9. put parchment paper in the pans and make sure it sticks nicely inside.
  10. Pour the batter into pans
  11. lift and drop each pan on table for several times to release air bubbles.
  12. put inside oven and bake for 30-45 mins.
  13. Apply honey mixture (topping) on top of the cake.
  14. peel off parchment paper and wrap the cake with plastic wrap and store in the fridge overnight. (keeping the top side facing down)
  15. Before serve, its best to slice off the sides of cake first and enjoy the cake at room temperature.

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