With it’s golden brown top and neatly sliced crumb, this Honey Castella Cake is a lovely reminder that a cake doesn’t need frosting to be appealing. Honey brings a gentle fragrance to this Japanese-style sponge, making it a simple bake to enjoy with a cup of tea or coffee.

Unlike a butter cake, castella gets its lift from whipped eggs rather than baking powder. It also uses bread flour, which contributes to its characteristic, close slightly springy texture.

For this version, the egg whites are also whipped separately before incorporating the yolks, honey and flour. While the traditional Castella does use mirin as a base layer, it is optional and I did not use it while baking this. No water bath is needed either!

Why You’ll Love this Honey Castella Cake

  • Simple ingredients: No butter, oil or whipping cream required
  • Gently fragrant: Honey complements the egg sponge without additional flavouring agents
  • No frosting needed: Simply trim the edges and cut into rectangular slices for serving!
  • A make-ahead friendly kind of bake: Resting the cake allows the moisture to redistribute before slicing

Useful Tips before Starting

  • Choose a honey you enjoy. Its flavour will be gentler after baking, so start with one that tastes pleasant on its own.
  • Watch the meringue rather than the clock. Aim for a glossy foam with soft peaks that bend over. Avoid whipping until dry or clumpy.
  • Sift the bread flour thoroughly. Flour pockets can hide beneath the foam, so check the bottom of the bowl when mixing.
  • Allow time to rest. Cutting a warm sponge can compress the crumb. Cool and rest it before judging its final texture.

Without further ado, the recipe!

Honey Castella Cake Recipe
by Javier Tan October-28-2026

A Japanese-style honey sponge made with separated eggs, bread flour and a handful of everyday ingredients. Fluffy and pillowy soft!

Ingredients 

  • Approx 2 Tbsps or 40g Honey
  • 2 Tsps or 10ml Water
  • 5 Large Eggs, approx 60g each, separated into yolks and whites
  • 1/2 Cup + 1 Tbsp + 2 Tsps or 120g Caster / White Sugar
  • Pinch of Salt
  • Additional Honey for Glazing

Instructions

  1. Combine the honey at water in a saucepan over medium-low heat, approx 2 mins. Set to cool.
  2. Then, whip the 5 egg whites until stiff peaks (meringue), adding the sugar in two halves, once at the foamy stage and once at the soft peaks stage.
  3. Next, whisk in the 5 egg yolks at low speed in 2 – 3 parts until the batter is of a single colour (light yellow).
  4. Similarly, whisk in the honey at low speed until the colour is uniform throughout (approx 2 mins).
  5. Sift and fold in the bread flour, ensuring that there is no clumps of bread flour and stopping once fully incorporated. Finish with a gentle spatula sweep along the bottom and sides to check for flour pockets.
  6. Transfer to an 8 inch square pan lined with parchment paper and bake 38 – 45 mins at 160C until nicely golden brown and fluffy. Should the top get overly browned, cover with a piece of foil.
  7. Allow the cake to cool in the tin for at least 10 minutes before applying the honey glaze.
  8. Wait until the cake is fully cooled before slicing in a zig-zag motion (ideally using a serrated knife).
  9. Serve and enjoy! If refrigerating, wrap it up with parchment paper or in an airtight paper to ensure the cake doesn’t fully dry out.

Details

  • Prep time: 30 mins
  • Cook time: 45 mins
  • Total time: 1 hour 15 mins
  • Yield: 1 Pillowy Soft and Light Honey Castella Cake

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Best serve fresh at room temperature for up to 5 days or refrigerated up to 1.5 weeks.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan