🍰 Castella kolač (mekan i pufnast)

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  • February 9, 2026
Breakfast

Castella Cake is a traditional Japanese sponge cake known for its soft, moist, and fluffy texture. It is made without butter, using whipped eggs for structure, which gives it a light and airy crumb. This cake is mildly sweet and perfect with tea or coffee.

🧾 Ingredients

  • 6 large eggs (room temperature)

  • 100 g white granulated sugar

  • 100 g bread flour or all-purpose flour (sifted)

  • 2 tablespoons honey

  • 2 tablespoons warm milk

  • 1 tablespoon vegetable oil

  • 1 teaspoon vanilla extract (optional)

  • A pinch of salt

👩‍🍳 Instructions

Step 1: Prepare the Oven and Pan

  1. Preheat the oven to 160°C / 320°F (no fan).

  2. Line a 20×20 cm (8×8 inch) square pan with parchment paper, leaving some overhang.

  3. Prepare a water bath by placing hot water in a deep baking tray.

Step 2: Whip the Eggs

  1. Crack the eggs into a large mixing bowl.

  2. Add sugar and salt.

  3. Beat with an electric mixer on high speed for 8–10 minutes, until the mixture becomes:

    • pale in color

    • thick and fluffy

    • triple in volume

  4. The batter should form a ribbon when lifted.

Step 3: Add Honey Mixture

  1. Mix honey with warm milk until dissolved.

  2. Add vegetable oil and vanilla extract.

  3. Gently fold this mixture into the egg batter using a spatula.

    • Do not use a mixer

    • Fold slowly to keep the air

Step 4: Add Flour

  1. Add sifted flour in 2–3 batches.

  2. Gently fold using a bottom-to-top motion.

  3. Mix only until combined. Do not overmix.

Step 5: Bake

  1. Pour the batter into the prepared pan.

  2. Tap the pan lightly to remove large air bubbles.

  3. Place the pan into the water bath.

  4. Bake for 50–60 minutes at 160°C / 320°F.

  5. Do not open the oven during the first 40 minutes.

Step 6: Cool and Serve

  1. Remove the cake from the oven and let it rest for 10 minutes.

  2. Lift out using the parchment paper.

  3. Cool completely on a wire rack.

  4. For extra moisture, wrap the cake in plastic wrap and rest for a few hours before slicing.

✅ Tips for Perfect Castella Cake

  • Eggs must be room temperature

  • Always sift the flour

  • Fold gently to avoid deflating the batter

  • Water bath is essential for moisture

  • Avoid overbaking to keep the cake soft

📌 Storage

  • Store at room temperature for 1 day

  • Refrigerate up to 3 days (wrap well)

  • Bring to room temperature before serving

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