Castella Cake (Japanese Honey Egg Sponge Cake)
Quick answer
- Total time
- 65 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Portuguese missionaries brought this sponge to Nagasaki in the 16th century, and Japan turned it into a cake of its own.
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There is no baking powder: the rise comes entirely from eggs whipped for a long time, which gives a fine, even crumb that springs back slowly when pressed.
Ingredients
Instructions
- 1
Bring 4 eggs to room temperature and sift 110g bread flour at least twice.
Line the mold with parchment paper and preheat the oven to 170°C.
- 2
Whip 4 eggs with 120g sugar on high speed for 8 or more minutes until batter falls in ribbons that hold for 3 seconds.
Warm 25g honey and 30ml milk together until blended.
- 3
Fold in sifted bread flour in three additions using large strokes from bottom to top.
Keep mixing under 40 strokes per addition to preserve air bubbles.
- 4
Gradually pour the honey mixture into the batter while gently folding.
Add 20g melted butter last for sheen and pour the batter into the mold from a height to release air bubbles.
- 5
Bake at 170°C for 40 minutes until a skewer inserted in the center comes out clean.
Invert the mold immediately onto a wire rack so the top stays moist.
- 6
Once fully cooled, trim the edges with a knife and slice into 1.5-2cm pieces.
Store in an airtight container at room temperature for one day to allow the texture to become even more moist.
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