4 Ingredients! Japanese Castella Cake
Japanese Castella Cake is a simple and fluffy cake that you can make with 4 ingredients! Let’s learn how to make it.
Looking for easy recipes? Try my Rice Flour Pancake, Banana Cake, or Rice Flour Chocolate Muffins!
I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy them!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Castella Cake:
How To Make Matcha Castella Cake: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.
Step 1
Blend egg, sugar, and honey using a hand mixer.
Step 2
Add flour and stir until smooth.
Step 3
Pour the cake batter into the cake pan and bake.
Step 4
Wrap the cake with plastic wrap and rest.
Now it’s ready to serve. Cut it and dive into this jiggly sponge cake! I hope you will enjoy the sweet aroma and savor every bite!
Storage
Slice the cake, put them in a container, and store them in the fridge for 3 to 4 days.
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.
Variations
These variations sound delicious and are sure to add some unique flavors to your Castella cake. Enjoy!
- Matcha Castella: Add 2 tsp matcha powder (green tea)
- Chocolate Castella: Add 1 Tbsp Cacao powder
- Strawberry Castella: Add 1 Tbsp strawberry puree
- Sweet Potato Castella: Add 1 Tbsp Japanese sweet potato puree
You can also add a little vanilla extract for extra flavor.
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Japanese Castella Cake
Print Pin SaveEquipment
- Cake pan 15×15 cm (6×6 inches) (or loaf pan)
- Hand mixer (or stand mixer)
Ingredients
- 3 Eggs
- 70 g Sugar, 120ml
- 2½ Tbsp Honey, 30g
- 2 Tbsp Water, 30g
- 100 g All-purpose flour, 190ml
Instructions
- Prep: Preheat oven at 180C/356F. Place parchment paper on a square cake pan.
- Whip eggs: Put eggs and sugar in a large bowl, place it over a tray with hot water (or a double boiler), and whip using hand 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 whip 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.
Video
Notes
- 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.
- It is easier to mix by adding it twice instead of adding it all at once.
- If the surface color is not brown enough, please extend the baking time until browned.
- You can eat it right away, but leaving it for half a day will make it more moist and tasty.
- How to make it is the same as matcha castella (without matcha powder), so please check out this video for instructions.
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!