4 Ingredients! Japanese Castella Cake

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—be careful not to deflate the batter.

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 at least 12 hours before slicing. This step helps develop its signature moist texture.

Serve: Remove the wrap, slice the cake, and enjoy its soft, fluffy texture!