Join our newsletter and get 15% off your first order.
Blogs

Gaby's Bakery - Japanese Castella Cake

October 30, 2025

Gaby's Bakery - Japanese Castella Cake

Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.

Japanese Castella Cake

Ingredients:
150g caster sugar
150g strong white bread flour
30g vegetable oil
45g honey
45ml mirin
45ml milk
10g granulated sugar
6 egg yolks
5 egg whites

Method:
Preheat oven to 180⁰C (fan). Grease and line an 8x8” baking tray. Sprinkle the 10g of granulated sugar on the bottom of the tray.

Separate the eggs. Place 6 egg yolks in a large bowl and add 75g of the sugar. Whisk together until mixture becomes pale. Add the oil and whisk in. In a small bowl add the honey, mirin and milk. Heat gently until the honey has dissolved. Add this to the egg yolk whisk and combine.

In a large bowl whisk the egg whites until they become foamy and then gradually add the remaining 75g of sugar. Whisk until you have stiff peaks.

Add 1/3 of the meringue to the yolk mixture and whisk in. Sift in the flour and gently whisk. Add 1/3 more of the meringue and gently fold in, then repeat this with the remaining 1/3.

Pour the batter into the prepared tray. Using a chopstick, insert this into the mixture and use a zigzag motion to move through the batter to remove any bubbles.

Turn the oven down to 160c and bake the cake for 15 mins, then turn the oven down to 130c and bake for another 45 mins, until a skewer comes out clean.

Take out the oven, remove from the tray and wrap the cake in cling film to prevent any shrinkage. Flip it over and leave face down for 24-48 hours. Once ready unwrap and turn face up.

Cut into 2 rectangles and then desired slice sizes.

Enjoy.

Gaby Van Clarke



Also in Blogs

Autumn/Winter 2026 Hair Trends with Principal Stylist Lamphane
Autumn/Winter 2026 Hair Trends with Principal Stylist Lamphane

September 18, 2026

From the return of ’90s layers and statement fringes to softer bobs and high-gloss styling, Principal Stylist Lamphane shares the cuts, finishes and celebrity inspiration she predicts will define AW26.

Continue Reading

Gaby's Bakery - Japanese Milk Bread
Gaby's Bakery - Japanese Milk Bread

September 18, 2026

This Japanese Milk Bread was meant for last week’s blog but my household ate half of it before I managed to get the photos. Two versions, rolls and a loaf that makes for amazing toast too.

Continue Reading

Autumn Hair Colour Trends: Q&A with Master Colourist, Berni
Autumn Hair Colour Trends: Q&A with Master Colourist, Berni

September 11, 2026

A new season is the perfect time for a colour rethink. We caught up with our Colour Masterist, Berni, to talk about restoring and refreshing post-summer hair, the shades and techniques defining the season ahead, and her expert advice for keeping your colour looking vibrant, glossy and beautifully healthy.

Continue Reading

Subscribe