Japanese castella cake is a moist and sweet sponge cake that you can make easily with 5 ingredients! Let's learn how to make it!
The light and moist texture of Castella is a taste that both children and adults love. The dessert has deep roots in Japanese society, dating back to the 16th century when it was first introduced from Portugal.
The recipe is so simple. All you need are eggs, sugar, honey, and flour!
- This recipe is for you if:
- You love Japanese cake.
- You are looking for an easy castella cake recipe.
- You want to learn how to make a Japanese castella 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!
Jump to:
About this recipe
- Only 5 ingredients
- Fluffy Japanese cake
- Baking time is 40 minutes
- Glutenfree adaptable
📋 Ingredients
Here are the ingredients (amounts are in the recipe card below).
- Eggs: We use 3 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: All-purpose flour, or rice flour if you avoid gluten.
- Honey
- Water
🔪Instructions
I will show you how to make it. The steps are the same as Matcha Castella cake, so please refer to this recipe video as well.
- Preparation: Preheat oven at 180C/356F. Place parchment paper on a cake pan.
- Whisk eggs: Whisk for 3-4 minutes until it gets heavier. Please note that if you whisk too much, the finished cake won't be fluffy.
- Add honey and water
- Add flour
- Bake at 180C/356F
- Bake at 160C/320F
- Leave for half a day (It will be more moist and tasty)
The castella are ready, 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.
Storage
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 cling wrap and keep them for one month in the freezer. When you're ready to eat, heat it in the microwave, and it'll be as fluffy as ever.
Thank you for stopping by
Fluffy and moist castella cakes are a delicious Japanese confection that you should treat yourself to! 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.
📖 Recipe
Japanese Castella Cake
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 14 slices 1x
- Category: Dessert
- Method: Bake
- Cuisine: Japanese
- Diet: Vegetarian
Description
Japanese castella cake is a moist and sweet sponge cake that can be made easily with 5 ingredients! Let's learn how to make it!
Ingredients
- 3 Eggs
- 70g Sugar
- 30g Honey
- 30g Water
- 100g All-purpose flour
Instructions
- Preparation: Preheat oven at 180C/356F. Place parchment paper on a square cake pan.
- Whisk eggs: Put eggs and sugar in a bowl, place the bowl over a tray with hot water (or a double boiler), and whisk in a hand mixer until it gets thicker (about 3 minutes).
- Add honey: Mix honey and water, add to a bowl, and mix gently at low speed in a hand mixer.
- Add flour: Sift the all-purpose flour and mix.
- Bake at 180C/356F: Pour the batter into the cake pan, tap the pan a few times to let the air out, and bake for 15 minutes at 180C/356F.
- Bake at 160C/320F: Cover with aluminum foil and bake for 25 minutes at 160C/320F.
- Leave for half a day: When the cake is cool down, remove the parchment paper, wrap it in cling wrap, turn it upside down and leave it for at least half a day before cutting.
Notes
- 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 into twice instead of adding it all at once.
- Step 5: If the surface color is not brown enough, please extend the baking time until brown.
- Step 7: You can eat it right away, but it will be more moist and tasty by leaving for a half day.
Keywords: Japanese castella cake
Leave a Reply