Castella Cake - カステラ

This popular Japanese sponge cake only requires 5 ingredients and minimal prepping. Honey lovers, you are in for a treat!

📝 Ingredients

• 3 large eggs, at room temperature (do not use cold eggs)
• 100 g bread flour (about 2/3 cup)
• 1/4 cup + 2 tablespoons (about 90ml) granulated sugar
• 60 ml honey + extra for brushing
• 1 tablespoon water
• Pinch of salt

👨‍🍳 Instructions

1. 1Prep. Preheat the oven to 320ºF (160Cº). Brush the bottom and sides of an 8”x 4″ loaf pan with oil or use a cooking spray.
2. 2Sift flour. Sift the bread flour in to a large bowl and set aside.
3. 3Make the cake mixture. In a separate large bowl, crack the eggs and mix using a hand mixer. Then add the sugar and mix on high speed for about 4-5 minutes, until the color turns a pale yellow and the texture has thickened. Turn the speed down to 3 or 4 and add the honey, water, and salt. Mix for 1 minute.
4. 4Slowly add flour. Add about a third of the bread flour and mix until combined. Repeat the same step until all the flour has been used. The entire process shouldn’t take more than a minute or so.
5. 5Transfer the batter to a loaf pan. Pour the batter into the loaf pan and tap it a few times on the counter to remove some of the air bubbles.
6. 6Bake. Bake in the middle rack for 35-40 minute, until golden brown and fully baked. To test the doneness of your castella, stick a skewer in the center of the cake – if it comes out clean, it’s ready. If not, bake for an additional 5 minutes.
7. 7Brush with honey. Once fully baked, take the cake out of the oven and place it on the stove top. Mix 1 tablespoon honey with 1 teaspoon water and brush the mixture on top of the castella cake.
8. 8Wrap the cake. Flip the cake over using a plate and transfer it to a plastic bag while it’s still hot. Fold the bag so that all sides of the cake are pressing against it – alternatively you could wrap the cake in plastic wrap – and leave it on the counter for 12 hours.
9. 9Slice and serve. Slice off the golden brown sides of the cake – except for the top and bottom – and cut 1-inch thick slices. Serve.