Japanese Castella Cake
Serves 14
10 mins prep
40 mins cook
50 mins total
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!
Prep: Preheat oven at 180C/356F. Place parchment paper on a square cake pan.
Whip eggs: Put eggs and sugar in a large bowl, place it over a tray with hot water (or a double boiler), and whip using hand mixer on high speed for 3 to 4 minutes, or until the mixture is thick.
Add honey: Mix honey and water in a small bowl, add it to the large bowl and whip on low speed until combined.
Add flour: Sift the all-purpose flour and stir with a spatula until combined.
Bake at 180C/356F: Pour the batter into the cake pan, tap the pan a few times to break the air bubbles, and bake for 15 minutes at 180C/356F.
Bake at 160C/320F: Cover with aluminum foil and bake for 25 minutes at 160C/320F.
Wrap: Let the cake cool, remove the parchment paper, wrap it in plastic wrap, turn it upside down and leave it for at least half a day before cutting.
