Japanese Sponge Cake
A tender, honey-sweet Japanese castella cake with a fine, even crumb and a beautifully domed top. This classic bakery favorite is surprisingly simple to make at home with just a few staple ingredients.
- Total time
- 60 min
- Servings
- 8
- Calories
- 180
- Protein
- 6g
Ingredients
- 4 large eggs
- 120 g sugar
- 2 tbsp honey
- 120 g bread flour
- 2 tbsp milk
Instructions
- 1
Preheat the oven to 160°C (325°F). Line a 20cm loaf pan with parchment paper, letting it overhang the edges for easy lifting.
- 2
In a large heatproof bowl, whisk the 4 eggs, 120g sugar, and 2 tbsp honey. Set the bowl over a pot of simmering water, whisking constantly until the mixture is warm to the touch, about 3 minutes.
- 3
Remove the bowl from the heat. Using an electric mixer, beat the egg mixture on high speed until it triples in volume and forms a thick ribbon that holds its shape for a few seconds, about 8 minutes.
- 4
Sift the 120g bread flour over the batter in two additions, folding gently with a spatula after each addition until no streaks of flour remain.
- 5
Warm the 2 tbsp milk in the microwave for 15 seconds. Drizzle it over the batter and fold gently until just combined, being careful not to deflate the mixture.
- 6
Pour the batter into the prepared pan. Tap the pan on the counter a few times to release large air bubbles.
- 7
Bake for 35-40 minutes, until the top is deep golden brown and a skewer inserted into the center comes out clean. The cake should spring back when lightly pressed.
- 8
While the cake is still hot, cover it with plastic wrap directly on the surface. Let it cool completely in the pan, then lift out and slice into thick pieces.
Tools you’ll need
- 20cm loaf pan
- Electric mixer
- Large heatproof bowl
- Spatula
- Parchment paper
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