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Japanese Castella Cupcakes

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Light, airy Japanese Castella Cupcakes inspired by traditional Castella sponge cake, with a delicate texture and subtle sweetness perfect for afternoon tea or dessert.

Ingredients

  • 4 large eggs, separated
  • 100g granulated sugar
  • 100g bread flour (or all-purpose flour)
  • 2 tbsp honey
  • 3 tbsp milk
  • 2 tbsp vegetable oil (or neutral oil)
  • 1 tsp vanilla extract (optional)

Instructions

  1. Preheat the oven to 320°F (160°C). Line a cupcake tray with paper liners.
  2. Separate the egg yolks and whites into two bowls.
  3. In the yolk bowl, whisk together the egg yolks, honey, and milk until combined.
  4. Sift the bread flour into the egg yolk mixture and gently fold it in to avoid lumps.
  5. In the egg white bowl, whisk the egg whites until they start to foam, then gradually add sugar and continue whisking to form stiff peaks.
  6. Gently fold the egg whites into the yolk and flour mixture in three parts, being careful not to deflate the batter.
  7. Add the vegetable oil and vanilla extract (if using) and fold until just combined.
  8. Pour the batter into the cupcake liners, filling them about 3/4 full.
  9. Bake for about 20-25 minutes, or until a toothpick inserted comes out clean and the tops are lightly golden.
  10. Let the cupcakes cool in the tray for 10 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use bread flour for a firmer, springier texture; all-purpose flour can be substituted.
  • Separate and whip egg whites separately to achieve the light, airy texture.
  • Variations: add matcha powder, lemon zest, or substitute honey with maple syrup/agave nectar.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
  • Reheat gently in microwave for 10-15 seconds to enjoy warm.

Nutrition

Find it online: https://deliciousyum.com/japanese-castella-cupcakes/