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Mini Castella truffles are a scrumptious and cute Japanese sponge cake. This is a primary recipe so that you can make these pleasant treats:


  • 4 giant eggs, at room temperature
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 tablespoon honey
  • 1 tablespoon mirin (Japanese candy rice wine)
  • 1 tablespoon vegetable oil
  • 1 tablespoon water
  • Powdered sugar (for dusting, elective)


  1. Preheat your oven to 325°F (163°C). Grease and line a mini cake or muffin tin with parchment paper.
  2. In a bowl, sift the all-purpose flour to make sure there are not any lumps.
  3. In a heatproof bowl, place the eggs and sugar. Set the bowl over a pot of simmering water (double boiler) and whisk constantly till the sugar is totally dissolved, and the combination is heat to the contact.
  4. Take away the bowl from the warmth and proceed whisking for about 5-7 minutes or till the combination turns into pale, fluffy, and has tripled in quantity.
  5. Gently fold within the sifted flour in two or three additions, being cautious to not deflate the batter.
  6. In a small bowl, combine collectively honey, mirin, vegetable oil, and water. Add this combination to the batter and fold till nicely mixed.
  7. Pour the batter into the ready mini cake or muffin tin, filling every cavity about 2/3 full.
  8. Bake within the preheated oven for roughly 15-20 minutes or till a toothpick inserted into the middle comes out clear.
  9. Enable the mini Castella truffles to chill within the tin for a couple of minutes earlier than transferring them to a wire rack to chill utterly.
  10. Optionally, mud the tops with powdered sugar earlier than serving.

Take pleasure in your lovable and scrumptious Mini Castella truffles! They make for a pleasant candy deal with with a light-weight and fluffy texture.

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