Rice Flour Castella Cake (Gluten-Free)
This rice flour castella cake is light, airy, and perfectly moist. It’s a simple gluten-free twist on the classic Japanese sponge cake!
Looking for more gluten-free recipes? Try my Rice Flour Pancake, Chocolate Muffins, or Donuts!
Recipe Ingredients
You’ll need the following ingredients to make this gluten-free castella:
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
Whisk 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 rice 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 bake at 160°C for 25 minutes.
Step 6
Allow the cake to cool briefly, then wrap it in plastic, and let it rest before slicing.
Your cake is ready! Slice yourself a piece and enjoy the fluffy texture and sweet aroma. Hope you love every bite!
Storage
Cut the cake into slices 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 when it was fresh out of the oven!
Variations
These variations are so delicious and will add fun, unique flavors to your Castella cake!
You can also add a little vanilla extract for extra flavor.
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Rice Flour Castella Cake (Gluten-Free)
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, mix 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 thickens.
- Make the Batter: In a small bowl, combine honey and water. Add this to the egg mixture and whisk on low speed until combined. Add the rice flour 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 eliminate 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 up to one month in the freezer.
- Bring eggs to room temperature: Room-temperature eggs blend 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.
Juri Austin
Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!