Castella Cake (Japanese Honey Egg Sponge Cake)
Castella is a sponge cake that traveled from Portugal to Japan in the sixteenth century and evolved into something distinctly Japanese. The batter relies on extended whisking of whole eggs to incorporate air - no baking powder is used - and honey and millet jelly keep the crumb moist days after baking. Flour is kept to a minimum, yielding a fine, even texture that springs back slowly when pressed. A hallmark of a well-made castella is the thin, slightly sticky caramelized layer on the bottom, formed by sugar settling and browning during baking. This dense base contrasts with the airy body above. The cake is baked in a rectangular mold lined with parchment and typically sold in long, brick-shaped loaves. It tastes better the day after baking, once the moisture has distributed evenly and the honey flavor has deepened. Green tea is its traditional companion, the bitterness of the tea drawing out the cake's subtle sweetness.
Adjust Servings
Instructions
- 1
Preheat the oven to 170C and line the pan with parchment.
- 2
Warm milk, honey, and butter until melted, then cool slightly.
- 3
Warm eggs and sugar over a bain-marie, then whip until pale and voluminous.
- 4
Fold in sifted flour in batches, then fold in the milk mixture and vanilla.
- 5
Pour into the pan, tap out air bubbles, and bake for 40-45 minutes.
- 6
Cool completely, wrap tightly, and rest overnight for a moister texture.
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