Yuzu Castella Sponge Cake

Yuzu Castella Sponge Cake

  • Serves 1
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Add a touch of Japanese flavour to a Portuguese favourite with this yuzu castella recipe. Moist and firm, castella cake was brought to Japan by the Portuguese in the 16th century, and Japan has been enjoying it ever since. This version balances the richness of the castella with the fresh fruitiness of yuzu; a refreshing citrus fruit whose juice and rind is often used in Japanese and other varieties of East Asian cooking..


• 160g flour
• 4 eggs
• 160g sugar
• 15ml corn syrup
• 15ml mirin
• 15g honey
• 40ml milk
• 1 tbsp yuzu peel
• butter for greasing

How To Prepare

  1. Lightly grease a pot with butter and line it with baking parchment.

  2. In a separate pan, gently warm the corn syrup, honey and mirin. Put to one side and soak the yuzu peel in the mixture to soften it, if using dried peel.

  3. In a separate bowl, cream together the eggs and sugar. Sift the flour, then stir into the sugar mixture. Finally, stir in the milk and pour into a bowl. If necessary strain the yuzu peel, mince and stir back into the batter.

  4. Pour the batter into the pan, put the lid on and cook over a medium heat for 1 minute. Cook for a further 10 minutes over a low heat.

  5. Remove from the heat and leave to cool. Remove and serve.

Tips and Information

-If you like light sponge cake then whisk the egg whites and yolks separately and fold in together later.
-If you fancy traditional Japanese style castella use a rectangular cake tin and bake in the oven.