Castella Cake | Japanese Recipes - Mayuko’s Kitchen

Castella Cake



  • 6 Large Eggs
  • 200g Caster Sugar
  • 85g Golden Syrup
  • 50ml Mirin
  • 170g Strong Flour
  • 40g Demerara Sugar


  1. Break Eggs into a large bowl.
  2. Line cake tin with baking paper.
  3. Scatter Demerara Sugar evenly over the base of the cake tin.
  4. Preheat oven to 200°C.
  5. Boil water for water bath.


  1. Place bowl with eggs in tray with water at 40°C and whisk eggs for 2 minutes.
  2. Remove bowl from water and add sugar, continue to whisk for at least 10 minutes until the batter forms ribbons when lifted.
  3. Heat Mirin in the microwave for 5 seconds and whisk into the egg mixture.
  4. Heat Golden Syrup in the microwave for 5 seconds, until runny, and whisk into the egg mixture.
  5. Sieve the Strong Flour into the Egg mixture, and whisk for 30-40 seconds until the flour is completely absorbed. (make sure not to whisk for more than 40 seconds or the mixture will not rise when baked).
  6. Gently fold the mixture for about a minute to remove air bubbles (this shouldn’t take more than 2 minutes).
  7. Pour mixture from a height into the cake tin.
  8. Using a chopstick or skewer, draw lines over the surface of the mixture (left, right, up, down) to remove air bubbles.
  9. Place cake tin in oven, and reduce temperature to 170°C for 10 minutes.
  10. Reduce temperature to 140°C and bake for 75 minutes.
  11. Once done, remove cake tin, and drop from a 30cm height onto a chopping board.(This removes any trapped air)
  12. Remove cake from tin immediately, and wrap tightly in cling film.
  13. Cake is ready to eat, however it is recommended to leave for 2-3 days to settle the flavour.