4 Ingredients! Japanese Castella Cake
Make this authentic Japanese Castella Cake at home! It’s simple, fluffy, and perfect to enjoy with your favorite tea or coffee.
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 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
Serving: 1sliceCalories: 67kcalCarbohydrates: 12.6gProtein: 1.8g
This nutritional information is estimated and provided for general reference only.