Japanese castella cake is a simple and fluffy cake that you can make with 4 ingredients! Let's learn how to make it.
This traditional sponge cake is fluffy, light, and flavorful, it's hard to resist! The perfect treat for any occasion.
All you need are eggs, flour, and sugar. It's as simple as that!
I hope you're excited to try these delicious Japanese sweets.
- This recipe is for you if:
- You love Japanese cake.
- You are looking for Japaese castella cake recipe.
- You want to make Japanese sponge cake.
All right, let me show you how to make it. If you want to check the recipe, please jump to the recipe card below. Let's get started!
About this recipe
- Only 5 ingredients
- Fluffy Japanese cake
- Baking time is 40 minutes
- Glutenfree adaptable
Castella is a Simple Sponge Cake
Castella cake is a popular Japanese sponge cake that people enjoy for centuries.
The basic ingredients are eggs, sugar, honey, and flour.
It's a delicious cake which has a dark brown top and is fluffy inside.
Castella cake is a traditional sweet that has a long history and goes back to the Muromachi period (16th century).
Foreign trade with Portugal started during the period in Nagasaki prefecture (south of Japan) and cakes brought by Portuguese merchants became Castella cake later on.
Here are the ingredients (amounts are in the recipe card below).
- Eggs: 3 eggs. Keep eggs at room temperature for a couple of hours before making the cake. Room temperature eggs are beaten better than cold eggs.
- Sugar: Any sugar is ok. I use cane sugar in this recipe. Kurozato (Japanese black sugar), which has a deep flavor, is also good.
- Flour: You can use all-purpose flour, cake flour, bread flour, or rice flour if you avoid gluten.
- Preheat oven at 180C/356F. Place parchment paper on a cake pan.
- Put eggs and sugar in a large bowl, place it over a tray with hot water (or a double boiler), and beat using an electric mixer on high speed for 3 to 4 minutes, or until the egg mixture is thick.
- Add honey and water and beat on low speed until combined.
- Add flour and stir with a spatura until combined.
- Pour the batter into the cake pan, tap the pan a few times to break the air bubbles, and bake for 15 minutes at 180C/356F.
- Cover with aluminum foil and bake for 25 minutes at 160C/320F.
- Wrap the cake with plastic wrap and leave for half a day (It will be more moist and tasty)
The castella is ready to serve and it smells so delicious!
I used a 15 cm square cake pan, but you can also use it in an oven dish. In that case, the height of the castella will change, so adjust baking time accordingly.
Slice the cake, put them in a container, and store them for 3 to 4 days in the fridge.
You can also freeze them. Wrap each piece in plastic wrap and keep them for one month in the freezer. When you're ready to eat, heat it in the microwave oven, and it'll be as fluffy as ever.
Let's have some fun with these variations!
- Matcha Castella: Add 2 teaspoon matcha powder (green tea)
- Chocolate Castella: Add 1 tablespoon Cacao powder
- Strawberry Castella: Add 1 tablespoon strawberry puree
- Sweet Potato Castella: Add 1 tablespoon Japanese sweet potato puree
You can also add a little vanilla extract for an extra touch of flavor.
Thank you for stopping by
Castella is a Japanese traditional sponge cake that is so fluffy and delicious that it's a must-try if you love sponge cake.
I hope you love the recipe!
Thank you for taking the time to read my blog♡ If you’ve tried this recipe (or any other recipe on the blog), please give it a star rating below!
Also, feel free to leave comments if you have any questions. I love hearing from you!
More dessert recipes you might like
- Matcha castella cake
- Vegan matcha pound cake
- Rice flour pancakes
- Vegan banana cake
- Flourless oatmeal cookies
Watch How To Make It
How to make it is the same as matcha castella (without matcha powder), so please check out this video for instructions.
Japanese Castella CakePrint Pin Rate
- 3 Eggs
- 70 g Sugar, 120ml
- 2 ½ tablespoon Honey, 30g
- 2 tablespoon Water, 30g
- 100 g All-purpose flour, 190ml
- Prep: Preheat oven at 180C/356F. Place parchment paper on a square cake pan.
- Beat eggs: Put eggs and sugar in a large bowl, place it over a tray with hot water (or a double boiler), and beat using an electric mixer on high speed for 3 to 4 minutes, or until the mixture is thick.
- Add honey: Mix honey and water in a small bowl, add it to the large bowl and beat on low speed until combined.
- Add flour: Sift the all-purpose flour and stir with a spatula until combined.
- Bake at 180C/356F: Pour the batter into the cake pan, tap the pan a few times to break the air bubbles, and bake for 15 minutes at 180C/356F.
- Bake at 160C/320F: Cover with aluminum foil and bake for 25 minutes at 160C/320F.
- Wrap: Let the cake cool, remove the parchment paper, wrap it in plastic wrap, turn it upside down and leave it for at least half a day before cutting.
- Equipment: Cake pan 15x15 cm/6x6 inches (or loaf pan), hand mixer (or stand mixer)
- Storage: It will last for 3 to 4 days in the fridge and one month in the freezer.
- Substitute: You can substitute all-purpose flour with rice flour.
- Step 4: It is easier to mix by adding it split twice instead of adding it all at once.
- Step 5: If the surface color is not brown enough, please extend the baking time until browned.
- Step 7: You can eat it right away, but it will be more moist and tasty by leaving for a half day.
- How to make it is the same as matcha castella (without matcha powder), so please check out this video for instructions.