Castella: the silky smooth Japanese cookie

Auteur: Redactie

Laatst bijgewerkt op: 23/10/2026

Anyone visiting Japan will encounter Castella sooner or later. This airy sponge cake, known in Japan as Kasutera, is known for its exceptionally soft texture and subtle sweetness. Although it originally arrived in Japan via Portuguese traders, it has since become a classic within Japanese baking culture.

In The Art of Baking Hidde de Brabander describes Castella as a sponge cake with an almost pillowy softness. It is a recipe that seems simple at first glance, but where precision and patience make all the difference. According to Hidde, it is also worth letting the cookie cool completely before cutting. That resting time allows the structure to fully develop.

Persons: 8
Preparation time: 15 minutes
Baking time: approx. 40 minutes
Oven temperature: 170 °C

Also needed

baking pan measuring 18 x 18 cm
baking paper
(mixer with whisk

Ingredients

butter, to grease
120 g wheat flour
90 g protein
120 g granulated sugar
80 g egg yolk
40 g honey
30 g whole milk
30 g sunflower oil

Preparation

Preheat the oven to 170 °C. Grease the baking pan with butter and line the bottom with baking paper.
Strain the wheat flour twice with a fine sieve.
Beat the egg whites with the granulated sugar to stiff peaks with the (stand) mixer with whisk.
Mix the egg yolks with the honey in a bowl. Fold the yolks into the stiff egg whites.
Gently stir in the flour mixture until you no longer see any dry flour.
Then spatula the milk and sunflower oil into the batter.
Spoon the batter into the baking pan and smooth out.
Bake the sponge cake for about 40 minutes, or until golden brown.
Allow the sponge cake to cool in the mold, then carefully remove.

Dit recept komt uit De kunst van bakken van Hidde de Brabander. Benieuwd naar zijn visie op techniek, smaakbeleving en vakmanschap? Lees ook ons Premium-interview met Hidde de Brabander. Daarnaast vind je hier een overzicht van alle recepten die we uit dit boek publiceren.

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