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Castella Cake

Whole eggs whipped into a foam stable enough to survive the entire bake.

Advanced#41 most lovedUses: Foam Stabilization (Colloid Chemistry)
Japanese castella cakehoney sponge cake

The Chemistry in This Bake

Whipping whole eggs to a stable, high-volume foam that must survive folding and baking without collapsing.

Learn the full technique →

Ingredients

  • Eggs
  • Sugar
  • Honey
  • Bread flour (sifted)
  • Water (or sake)
  • Mirin (optional)

Method

  1. Warm eggs and sugar over a water bath while whisking until lukewarm.

  2. Whip at high speed until the foam is thick, pale, and holds a ribbon.

  3. Reduce speed and whip 2 more minutes to stabilize the foam.

  4. Dissolve honey in warm water and stream in while mixing briefly.

  5. Fold in sifted bread flour gently, in thirds.

  6. Bake in a lined wooden or deep pan at 170 °C for 50 minutes, drop the pan once, then invert to cool.