Matcha Castella Cake (Japanese Sponge Cake)
This easy Matcha Castella Cake is soft, fluffy, and full of gentle matcha flavor. Mix the batter until airy, bake slowly, and enjoy a light, perfectly balanced Japanese sponge cake!
Looking for more easy cake recipes? Try my Plain Castella or Banana Cake!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Matcha Castella Cake:
How To Make Matcha Castella Cake: STEP BY STEP
Here’s a quick visual guide! Check the recipe card below for the video and full details!
Step 1
Blend egg, sugar, and honey using a hand mixer.
Step 2
Add flour and matcha powder 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.
It’s time to enjoy this delicious matcha cake! Slice it and enjoy this fluffy cake with your favorite tea!
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!
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Leave a Rating!
I hope you enjoy this Matcha Castella Cake! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!
Matcha Castella Cake (Japanese Sponge 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 and matcha powder 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.
What size is your square cake pan?
I used 15×15 cm (6×6 inches) for this recipe!
Sugoi, oishii! 🙂
(That’s about the extent of my Japanese!)
Haha, arigato, Paul! I’m so glad you like the cake!^^
This cake has to be my favorite! It even beats all my chocolate varieties!
Thank you, Diane! I’m so glad you love it!