If you love soft and easy homemade cakes, this Japanese Castella milk cake is incredibly light, fluffy, and cloud like. Inspired by Japanese kasutera, traditional Portuguese castella cake, and chiffon cake, it has a texture similar to sponge cake but much softer, moister, and more delicate.
Kids especially love this cake for its melt in the mouth texture and subtle sweetness. This soft milk cake is very easy to make and perfect for an afternoon snack. Enjoy it plain, with jam, or with chocolate hazelnut spread for an extra treat.
Table of Contents
Japanese Castella Cake Recipe Video
Tips for Making the Best Japanese Castella Milk Cake
Traditionally, this cake is made without baking powder, but I decided to add a small amount to make sure the cake rises well.
If you prefer not to use any, the whipped egg whites are enough to help the cake rise perfectly.
One of the special ingredients in traditional castella cake is malt syrup, but since I did not have any, I used honey instead. The honey gives the cake an even softer texture and a beautiful golden color that contrasts nicely with the pale interior.
Wrap the sides of the pan with aluminum foil to prevent the cake from developing a thick crust around the edges.
Ingredients
Note: You’ll find the printable recipe card at the end of the post.
For a 23 cm (9 inch) square pan
- 6 large eggs
- 125 g granulated sugar (4.4 oz)
- 130 ml milk (4.4 fl oz)
- 90 ml vegetable oil (3 fl oz)
- 200 g all-purpose flour (7 oz)
- 7 g baking powder (1¾ tsp)
- 15 g honey (1 tbsp)
Preparation steps :
1. Preheat the oven to 150°C (300°F).
2. Grease and line the pan with parchment paper.
3. Whip the egg whites until foamy. Gradually add the sugar in 3 additions while continuing to beat until you get a firm meringue.
4. Add the egg yolks one at a time, mixing well after each addition.
5. Add the oil the same way, then pour in the milk, reserving 2 tablespoons to dissolve the honey later.
6. Gently fold in the sifted flour and baking powder in 3 additions using a whisk or spatula. Fold carefully from bottom to top to keep the batter airy.
7. Slightly warm the honey with the reserved 2 tablespoons of milk and gently fold it into the batter.
8. Pour the batter into the prepared pan and tap it lightly on the counter to release any air bubbles and smooth the surface.
9. Wrap the sides of the pan with aluminum foil to prevent the edges from becoming too dark or thick.
10. Bake for 45 to 55 minutes. A skewer inserted in the center should come out clean with a few moist crumbs.
11. Leave the cake in the turned off oven for 5 minutes before removing it.
12. Gently tap the pan on the counter before unmolding. Turn the cake out onto a wire rack and remove the parchment paper.
13. Place the pan back over the cake and let it cool completely. You can also wrap it while cooling to keep it even softer and moister.
14. Trim the edges to reveal the soft interior of the cake on all sides.
Enjoy this soft milk cake with a cup of coffee or tea. It is light, fluffy, and melts in your mouth.
How to Store Japanese Castella Milk Cake
You can keep the cake well wrapped at room temperature for 2 to 3 days.
You can also store it in the refrigerator for up to one week, well wrapped to prevent it from drying out. Let it sit at room temperature for a little while before serving so it becomes soft and fluffy again.
This cake also freezes very well for up to 2 months. Let it thaw slowly at room temperature before serving.
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Japanese Castella milk cake
INGREDIENTS
For a 23 cm (9 inch) square pan
- 6 large eggs
- 125 g granulated sugar
- 130 ml milk
- 90 ml oil
- 200 g all-purpose flour
- 7 g baking powder
- 15 g honey
PREPARATION
- Preheat the oven to 150°C (300°F).
- Grease and line the pan with parchment paper.
- Whip the egg whites until foamy. Gradually add the sugar in 3 additions while continuing to beat until you get a firm meringue.
- Add the egg yolks one at a time, mixing well after each addition.
- Add the oil the same way, then pour in the milk, reserving 2 tablespoons to dissolve the honey later.
- Gently fold in the sifted flour and baking powder in 3 additions using a whisk or spatula. Fold carefully from bottom to top to keep the batter airy.
- Slightly warm the honey with the reserved 2 tablespoons of milk and gently fold it into the batter.
- Pour the batter into the prepared pan and tap it lightly on the counter to release any air bubbles and smooth the surface.
- Wrap the sides of the pan with aluminum foil to prevent the edges from becoming too dark or thick.
- Bake for 45 to 55 minutes. A skewer inserted in the center should come out clean with a few moist crumbs.
- Leave the cake in the turned off oven for 5 minutes before removing it.
- Gently tap the pan on the counter before unmolding. Turn the cake out onto a wire rack and remove the parchment paper.
- Place the pan back over the cake and let it cool completely. You can also wrap it while cooling to keep it even softer and moister.
- Trim the edges to reveal the soft interior of the cake on all sides.
- Enjoy this soft milk cake with a cup of coffee or tea. It is light, fluffy, and melts in your mouth.
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