Castella Japanese Sponge Cake
Delight in the delicate, honey-infused goodness of Castella Japanese Sponge Cake, a traditional and irresistibly fluffy dessert that's perfect for any occasion. Crafted with just six simple ingredients—including eggs, bread flour, and a touch of honey—this sponge cake is known for its soft, moist texture and beautifully golden, slightly caramelized crust. Achieving its signature airy structure involves a no-fail technique of whipping eggs to perfection and folding the batter gently, ensuring every bite melts in your mouth. Baked to golden perfection and wrapped to retain moisture, this cake benefits from a resting period that enhances its flavor and texture. Perfectly paired with a cup of tea or coffee, Castella cake is a delightful treat that embodies the art of Japanese baking.
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Recipe Information
Ingredients
- 4 large eggs
- 150 g granulated sugar
- 80 g bread flour
- 2 tbsp honey
- 1 tbsp warm water
- 1 tbsp vegetable oil (for greasing)
Instructions
Preheat your oven to 160°C (320°F). Grease a 7x3-inch rectangular loaf pan using vegetable oil, then line it with parchment paper to prevent sticking.
In a small bowl, combine the honey and warm water. Stir until fully integrated. Set aside.
In a large mixing bowl, crack the eggs and beat them using a hand mixer or stand mixer on high speed for about 5 minutes, until the mixture is pale, thickened, and tripled in volume.
Gradually add the granulated sugar to the eggs in small increments, continuing to beat on high speed for another 8-10 minutes. The batter should form ribbons when dripped from the whisk.
Sift the bread flour into the egg mixture in 2-3 additions. Gently fold the flour into the batter using a spatula. Ensure not to deflate the air bubbles.
Add the honey-water mixture to the batter and fold gently to combine, ensuring the mixture remains airy.
Pour the batter into the prepared loaf pan. Tap the pan lightly on the counter to remove large air bubbles, then smooth the surface with a spatula.
Place the pan in the oven and bake for 35-40 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
Remove the cake from the oven and immediately tap the pan gently on the counter to minimize shrinkage. Allow the cake to cool for 10 minutes in the pan.
Carefully lift the cake out using the parchment paper and wrap it tightly in plastic wrap while still slightly warm. This helps retain the cake's moisture.
Refrigerate the wrapped cake for at least 12 hours to develop its signature texture and flavors.
To serve, slice the Castella into thick pieces using a sharp knife. Enjoy with tea or coffee!
Nutrition Facts
Calories |
1387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 284 mg | 12% | |
| Total Carbohydrate | 249.4 g | 91% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 184.6 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 126 mg | 10% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 378 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
