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2 slices of Japanese castella cake

Japanese Castella Cake

  • Author: JURI
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 14 slices 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: Japanese
  • Diet: Vegetarian


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!


  • 3 Eggs
  • 70g Sugar
  • 30g Honey
  • 30g Water
  • 100g All-purpose flour


  1. Preparation: Preheat oven at 180C/356F. Place parchment paper on a square cake pan.
  2. 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).
  3. Add honey: Mix honey and water, add to a bowl, and mix gently at low speed in a hand mixer.
  4. Add flour: Sift the all-purpose flour and mix.
  5. 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.
  6. Bake at 160C/320F: Cover with aluminum foil and bake for 25 minutes at 160C/320F.
  7. 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.


  • EquipmentCake 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