Fluffy and airy, hojicha castella is a lightly sweetened Japanese sponge cake with the distinctive, earthy flavour of roasted green tea. Its delicate texture and subtle taste make it a simple yet memorable dessert. The addition of hojicha brings a nutty aroma, setting it apart from the traditional castella.
This cake balances the right amount of sweetness and bitterness. The eggs create a satisfying fluff, and the hojicha gives a yummy hint of roasted flavour (Think roasted milk tea!). Cake flour keeps it light, and butter adds a gentle richness.
Castella cakes were introduced to Japan by Portuguese merchants in the 16th century and have since become a beloved treat you can commonly find in Japan! With a soft, melt-in-your-mouth texture, this hojicha castella is both comforting and unique.
Why you'll love this Hojicha Castella
- The roasted flavour adds a unique twist to the traditional sponge.
- It’s not too sweet, appealing to those who like their desserts balanced.
- Its fluffy texture is satisfying.
- Light enough to enjoy with a cup of tea.
KITCHEN EQUIPMENT FOR THIS RECIPE
- Hand or stand mixer
- Mixing bowls
- Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
- Parchment paper
- 8x8x3 inch baking pan
- Whisk
- Spatula
Ingredients for Hojicha Castella Cake
- Cake flour: the light base for the cake.
- Hojicha: the roasted tea adds the characteristic flavour.
- Salt: balances the taste.
- Unsalted butter: adds richness to the cake.
- Milk: combines with butter for a smoother batter.
- Eggs: provides structure and fluff.
- Cream of tartar: helps stabilize the meringue.
- Vanilla extract: subtle background flavour.
- Granulated sugar: sweetness for the meringue and cake.
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
HOW TO MAKE THIS RECIPE GLUTEN FREE?
Swap out the cake flour for a gluten-free flour blend designed for baking. Make sure to sift it well and consider adding a teaspoon of xanthan gum to improve structure.
How to make Hojicha Castella
1. Preheat the oven to 300°F (150°C) and prepare a 8 x 8 x 3″ pan with parchment paper, ensuring there is at least 1 inch of overhang.
2. In a large bowl, sift in the cake flour, hojicha and salt.
3. In a small bowl or mug, add the milk and butter and microwave until the butter is melted. Try not to overheat the mixture.
Tips for a successful Hojicha Castella ✨
Separate the eggs carefully: Even a drop of yolk can ruin the meringue.
Fold gently: Avoid deflating the batter by gently folding the meringue into the cake mixture.
Check the peaks: Ensure the meringue reaches soft peaks for the perfect texture.
Bake in a water bath: This ensures even baking and prevents cracks.
Tap the pan: Tap it on the counter to release air bubbles.
Frequently asked questions 🤔
Can I use a different type of tea? Yes, matcha or sencha can be used, but it will change the flavour.
Do I have to use cake flour? Cake flour is ideal, but all-purpose flour can work with a slight texture difference.
How can I prevent cracks on top? Baking in a water bath and avoiding overmixing the batter helps prevent cracks.
What if my meringue deflates? Make sure the mixing bowl is clean and dry, and separate the eggs properly to avoid any yolk contamination.
Why did my cake sink in the middle? This could be due to under-baking or over-whisking the batter. Make sure to bake it thoroughly.
And that’s it! This covers pretty much everything you need to know about this fluffy hojicha castella! I really hope you’ll love it as much as I do.
Happy baking!
Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!
Hojicha Castella
- Total Time: 1 hour 20 minutes
- Yield: 20 1x
Description
Ingredients
- 1 cup cake flour
- 1 1/2 tablespoon hojicha
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk whole, 2% or skim
- 8 large eggs
- 1/2 teaspoon cream of tartar or lemon juice
- 1/2 tablespoon vanilla extract
- 3/4 cup granulated white sugar
Instructions
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Preheat the oven to 300°F (150°C) and prepare a 8 x 8 x 3″ pan with parchment paper, ensuring there is at least 1 inch of overhang.
-
In a large bowl, sift in the cake flour, hojicha and salt.
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In a small bowl or mug, add the milk and butter and microwave until the butter is melted. Try not to overheat the mixture.
-
Pour the butter milk mixture into the large bowl and whisk well.
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Separate the egg whites (place in another clean large mixing bowl) and egg yolks. Add egg yolks into the batter, whisking until just combined. Then add the vanilla extract and mix to combine.
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To make the meringue, add the cream of tartar or lemon juice to the egg whites in the 2nd large mixing bowl and beat on low until foamy. Slowly pour in 1/3 of the sugar into the bowl while beating on medium speed. Repeat with the remaining 2 batches of sugar until the meringue has reached soft peaks (check by lifting the whisk upside down, the tip of the meringue should flop over). You will now have two bowls: meringue and cake batter.
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Add 1/3 of the meringue into the cake batter bowl and fold in using a spatula to combine (think scooping a “J” motion while scraping the bottom of the bowl while rotation the bowl at the same time). Repeat two more times with the remaining meringue and fold until the batter is one colour.
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Pour the batter into your cake pan and tap the pan on the counter a few times to remove any bubbles. Use a toothpick to pop any large bubbles.
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Place the cake pan in a larger baking sheet and pour in the hot water – not boiling, into the baking sheet covering about 1-1.5″ of the cake pan.
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Bake the cake on the lower 1/3 rack in the oven, for 65-70 minute or until toothpick inserted in the center comes out clean.
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Leave the cake in the pan for 5 minutes before removing. Peel the parchment paper, cut while hot and serve!
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Cake
- Cuisine: Japanese
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