{"id":70459,"date":"2026-06-23T09:30:00","date_gmt":"2026-06-23T07:30:00","guid":{"rendered":"https:\/\/1mal1japan.de\/rezepte\/how-to-make-castella-kasutera-yourself-how-to-make-this-japanese-honey-cake\/"},"modified":"2026-08-13T13:16:26","modified_gmt":"2026-08-13T11:16:26","slug":"how-to-make-castella-kasutera-yourself-how-to-make-this-japanese-honey-cake","status":"publish","type":"rezept","link":"https:\/\/1mal1japan.de\/en\/rezepte\/how-to-make-castella-kasutera-yourself-how-to-make-this-japanese-honey-cake\/","title":{"rendered":"How to make Castella (Kasutera) yourself: How to make this Japanese honey cake"},"content":{"rendered":"\n
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to the recipe \u2193<\/a><\/div>\n\n\n\n
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Why is Castella often described as Japan\u2019s moistenest cake? Although Kasutera consists of just a few ingredients, the special preparation method results in an astonishingly light yet moist honey cake. It is precisely this combination that has made Kasutera one of Japan\u2019s most popular desserts for centuries. Today, I\u2019ll show you how you can easily bake this traditional Castella cake yourself.<\/p>\n\n\n\n

\"Castella<\/figure>\n\n

What is Castella?<\/h2>\n\n

Castella (or Kasutera) is one of Japan\u2019s best-known desserts<\/a> and is often referred to as Japanese honey cake. Unlike many Western cakes, Kasutera doesn\u2019t rely on buttercream, fruit or elaborate decorations. Instead, the focus is on its fine crumb, subtle sweetness and moist texture.<\/p>\n\n

The cake derives its distinctive character from the large quantity of eggs, which are beaten for several minutes. This creates an airy texture, whilst honey and sugar provide the characteristic moistness. The result is a cake that is light, soft and pleasantly springy.<\/p>\n\n

\"Castella<\/figure>\n\n

Kasutera is particularly popular as an accompaniment to green tea or coffee. In Japan, the cake is also frequently bought as a gift or a small token of appreciation. In Nagasaki in particular, where Kasutera originated, the traditional Kasutera bakeries remain among the city\u2019s best-known speciality shops to this day.<\/p>\n\n

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Did you know?<\/h3>\n\n\n\n

Castella<\/em> actually has its roots not in Japan, but in Europe. In 1543, Portuguese traders and missionaries brought a simple cake called P\u00e3o de Castela (\u2018bread from Castile\u2019) to Nagasaki.<\/em><\/p>\n\n\n\n

Over the centuries, Japanese bakers refined the recipe and adapted it to the ingredients available. The originally rather simple cake thus evolved into the Kasutera we know today, made with honey, plenty of eggs and its particularly fine, moist crumb.<\/em><\/p>\n\n\n\n

Although its origins are European, Kasutera is now considered an integral part of Japanese wagashi and confectionery culture and is often regarded as a typical speciality of Nagasaki.<\/em><\/p>\n<\/div><\/section>\n<\/div><\/section>\n\n

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How to make Kasutera yourself: Here\u2019s how<\/h2>\n\n

Castella is one of Japan\u2019s best-known cakes and, at first glance, appears surprisingly simple. In fact, the batter consists of just a few ingredients. This is precisely why it depends less on elaborate baking techniques than on a few fundamental details. The most crucial steps are beating the eggs, carefully folding in the flour and ensuring the correct baking temperature.<\/p>\n\n

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