Castella Sponge Cake

Castella Sponge Cake

Fluffy and easy to make using a fry pan

Cooking time
20 minutes+
  • Nutrition facts are for one serving.
  • Sodium 0 g indicates sodium content less than 40 mg.
  • Ingredients for one 20 cm/8 in. diameter fry pan.

Ingredients(Servings: 6)

Ingredients(Servings: 6)

60 g (approx. 2 oz.)


50 g (1-3/4 oz.)

1 Tbsp

as needed

  • Ingredients for 20 cm (about 7-3/4 in.) in diameter cake mold.


  1. Sift the flour well.
  2. Crack open the eggs into a bowl and add the sugar. Then using a whipper or hand mixer, beat the eggs until they are pale and thick.
  3. Add the mirin, honey and soy sauce, and continue to beat.
  4. Add the flour to (1), and using a rubber spatula, mix until smooth.
  5. Lightly oil a fry pan with oil using kitchen paper and pour in the batter (4). Hold the fry pan slightly above the table and drop to release air bubbles. Place the fry pan over low heat and cook covered for 8 minutes.
  6. Flip the fry pan over and transfer the cake to a plate. Return the cake to the fry pan upside down, and cook covered for 5 minutes over low heat. (When difficult to remove, use a rubber spatula to create space around the edges)
  7. Allow to cool, and cut into bite-size pieces.

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