🍰 Nagasaki Castella Recipe｜How to Make Moist and Fluffy Japanese Castella Cake at Home

Nagasaki Castella is a traditional Japanese sponge cake known for its moist, bouncy texture and rich flavor.

In this post, I’ll walk you through how to make this classic Japanese Castella cake at home using a trusted recipe inspired by Youtuber J'adore.

Even beginners can follow along and achieve delicious results!

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🧾 Ingredients (for an 18cm square pan)

6 eggs(245g egg whites, 150g egg yolks),

190g brown sugar, 55g honey, 

4g salt, 210g bread flour(strong flour), 

55g vegetable oil, 60g milk, 30g mirin(sweet rice wine)

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🔥 Prepping the Oven and Cake Pan

1. Preheat the oven to 180°C (356°F) for 10 minutes.

2. Line your Castella cake pan with parchment paper on the bottom and sides. Sprinkle a thin layer of sugar on the bottom (optional).

3. Sift the bread flour in advance and set aside.

4. Separate the egg yolks and whites. Place the whites in a mixing bowl for whipping.

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🍯 Warm Milk-Honey Mixture(Double Boiler or Microwave)

• In a small bowl, combine: Milk, Vegetable oil, Mirin, Salt, Honey
• Warm this mixture using a double boiler (place the bowl over a pot of hot water, then turn off the heat).
• Alternatively, microwave it for about 30 seconds if you want a quicker method.
• Keep the mixture warm — this helps with smooth mixing later.

"Are you ready? Let's get started!"

🥚 Making the Meringue (The Key to a Perfect Texture)

1. Using a hand or stand mixer, whip the cold egg whites on medium speed. Gradually add the sugar in three parts.

Add the first third when large bubbles form.

Add the second third once soft peaks begin forming.

Add the final third when the meringue becomes fluffy and thick.

2. Continue whipping until you achieve stiff, glossy peaks.

3. Finish with 1–2 minutes on the lowest speed to smooth out the texture and remove large air bubbles.

4. The meringue is ready when a firm, upright peak forms as you lift the whisk vertically.

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🥚 Adding the Yolks

• Transfer the meringue to a larger mixing bowl.
• Add in the yolks and gently whip on the lowest speed.
• Stop mixing as soon as the mixture is uniform. Over-mixing will deflate the meringue due to the yolks’ fat content.

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🍞 Mixing in the Flour

1. Add the sifted bread flour to the egg mixture.

2. Use a spatula to gently fold the batter from the bottom up.

3. Rotate the bowl with your other hand and mix until there are no lumps or visible flour.

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🥄 Incorporating the Oil-Honey Mixture

1. Take one scoop of the batter and mix it with the warm milk-oil mixture until smooth.

2. Pour this over the main batter and fold it in evenly.

3. Mix gently but efficiently — about 20–25 folds should be enough. Be careful not to overmix as the batter becomes more delicate after adding oil.

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🍰 Pouring and Smoothing the Batter

• 1. Strain the batter through a fine sieve to remove any lumps and improve texture.
• 2. Pour the batter into the pan from a height to reduce air bubbles.
• 3. Gently shake the pan and tap it lightly to release large air pockets.

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🔥 Baking Instructions

1. Bake at 180°C (356°F) for 15 minutes.

2. Then reduce the temperature to 150°C (302°F) and bake for an additional 30 minutes.

✨ Finishing Touch

• Brush the surface with melted butter immediately after baking to give it a shiny, appetizing look.
• Let the cake rest at room temperature for at least 2 days.
• This aging process enhances the texture — making it moist, dense, and delightfully chewy.

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📌 Tips for Success

• Properly whipped meringue determines the Castella’s texture. Avoid over-whipping or using high speed for too long.
• Keep your ingredients warm (not cold) to prevent separation.
• After adding oil, work quickly and gently — bubbles will deflate faster.
• Aged Castella tastes much better than freshly baked — resist the urge and let it rest!

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🎯 Perfect For:

• Home bakers looking for an Nagasaki Castella recipe
• Fans of moist Japanese sponge cakes
• Anyone wanting to make a traditional Japanese dessert from scratch

Learn how to make authentic Nagasaki Castella, a soft and sweet Japanese sponge cake with easy baking tips in Korean 👉 Clikck here!