4 Ingredients! Japanese Castella Cake
Make this authentic Japanese Castella Cake at home! It’s simple, fluffy, and perfect to enjoy with your favorite tea or coffee.
Looking for easy recipes? Try my Rice Flour Pancake, Banana Cake, or Tofu Donuts Recipe!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Castella Cake:
How To Make Castella Cake: STEP BY STEP
Here’s a quick visual guide! Check the recipe card below for the video and full details!
Step 1
Whip eggs and sugar with a hand mixer until thick and creamy.
Step 2
Add honey and water, then mix to combine.
Step 3
Add the flour and stir gently until smooth.
Step 4
Pour the batter into the pan and bake at 180°C for 15 minutes.
Step 5
Cover the cake with aluminum foil and continue baking at 160°C for 25 minutes.
Step 6
Let the cake cool briefly, wrap it in plastic, and let it rest before slicing.
Your Castella is ready! Cut yourself a slice and enjoy the fluffy texture and sweet aroma. Hope you love every bite!
Storage
Slice the cake and store the pieces in an airtight container in the refrigerator for 3 to 4 days.
You can also freeze them for longer storage. Wrap each slice tightly in plastic wrap and freeze for up to 1 month. When ready to enjoy, warm a slice gently in the microwave. It’ll be just as soft and fluffy as freshly baked!
Variations
These variations are so delicious and will bring fun, unique flavors to your Castella cake!
You can also add a little vanilla extract for extra flavor.
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Leave a Rating!
I hope you enjoy this Castella Cake! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!
4 Ingredients! Japanese Castella Cake
Equipment
Ingredients
Instructions
- Preparation: Preheat the oven to 180°C (356°F). Line a square cake pan with parchment paper.
- Whip Eggs: In a large bowl, combine the eggs and sugar. Place the bowl over a tray of hot water (or use a double boiler) and whip with a hand mixer on high speed for 3–4 minutes until the mixture becomes thick.
- Make the Batter: In a small bowl, mix honey and water. Add this to the egg mixture and whisk on low speed until combined. Sift the flour over the mixture and gently fold it in with a spatula until just incorporated.
- Bake: Pour the batter into the prepared cake pan. Tap the pan lightly on the counter to remove air bubbles. Bake at 180°C (356°F) for 15 minutes, then cover with aluminum foil and continue baking at 160°C (320°F) for 25 minutes.
- Wrap & Rest: Let the cake cool slightly, then remove the parchment paper. Wrap the cake tightly in plastic wrap, turn it upside down, and let it rest for a few hours before slicing.
- Serve: Remove the wrap, slice the cake, and enjoy its soft, fluffy texture!
Notes
- Storage: It will last for 3 to 4 days in the fridge and one month in the freezer.
- Bring eggs to room temperature: Room-temperature eggs mix more easily with other ingredients, helping the batter blend smoothly and rise evenly.
- Let it rest for the best texture: You can enjoy the cake right away, but letting it rest for about half a day makes it even more moist and flavorful.
- For an extra-fluffy texture: If you prefer a chiffon-like softness, separate the egg whites and yolks and beat them separately before combining.
- Pan options: You can use a loaf pan, a square pan, or any similar-sized oven dish. If your pan size differs, adjust the baking time as needed.
Video
Nutrition
This nutritional information is estimated and provided for general reference only.
This sounds really good, and I plan to make it. But I’m very confused about something. You are calling it a 4 ingredient cake, but I count 5 ingredients in it. Was this a typo, or are you just not counting an ingredient?
You’re absolutely right: if you include water, there are technically 5 ingredients.
I titled it a 4-ingredient cake because I didn’t count water as an ingredient, since most people already have it on hand. I hope you enjoy making the cake!
I believe there is an error in your recipe. 200 grams of flour? I had closer to bread dough. Then I looked at video for match castella. That listed 100 grams of flour. Also, have you tested for alternative flours?
Hi Caroline, I’m sorry about the error>< I just fixed it to 100g. This recipe works well with rice flour too!