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  • 4 large eggs, separated
  • 100 grams granulated sugar
  • 50 grams all-purpose flour
  • 20 grams unsweetened cocoa powder
  • 20 grams melted butter
  • 20 grams milk
  • Powdered sugar for dusting


Preheat your oven to 320°F (160°C). Grease a rectangular cake pan and line it with parchment paper.

In a large mixing bowl, beat the egg yolks and granulated sugar together until pale and creamy.

Sift the all-purpose flour and cocoa powder into the egg yolk mixture. Gently fold the dry ingredients into the mixture until well combined.

Gradually add the melted butter and milk to the batter, mixing well after each addition.

In a separate bowl, whisk the egg whites until stiff peaks form.

Carefully fold the beaten egg whites into the chocolate batter, ensuring not to deflate the mixture.

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake in the preheated oven for about 45-50 minutes or until a toothpick inserted into the center comes out clean.

Once baked, remove the cake from the oven and let it cool in the pan for a few minutes. Then transfer it to a wire rack to cool completely.

Once the cake has cooled, dust the top with powdered sugar.

Slice and serve the delicious Chocolate Castella Cake.

The Chocolate Castella Cake is a delightful Japanese sponge cake with a rich chocolate flavor. The cake has a light and fluffy texture that is sure to please any chocolate lover. Enjoy this treat on its own or serve it with a dollop of whipped cream or a scoop of ice cream for an extra indulgence!