Golden Honey Castella: The Light, Fluffy Sponge Cake Delight

Forget the sheet or layer cakes—this honey-scented Castella Cake is the real treat! This Japanese honey sponge cake, evolved from Portuguese pão de Castela, is soft, dense, and easy to make.

Photo byJust One Cookbook

Here’s how to create this delicious dessert:

Ingredients:

• 2 tsp coarse sparkling sugar
• 3 tbsp honey
• 2 tbsp water
• 1/4 tsp salt
• 3 eggs (room temperature)
• 1/2 cup granulated sugar
• 3/4 cup plus 2 tbsp bread flour (sifted)

Directions:

1. Preheat your oven to 350°F. Grease an 8 1/2x4 1/2-inch loaf pan and line it with parchment paper. Sprinkle sparkling sugar evenly on the bottom.
2. Mix honey, water, and salt in a small bowl.
3. Beat eggs and sugar on high until pale and quadrupled in volume. Slowly add the honey mixture, then the flour.
4. Pour batter into the pan, drop the pan twice to remove air bubbles, and bake for 2 minutes. Spritz the top with water, stir the batter, and repeat this three more times at 2-minute intervals. Finish baking for 30 minutes.
5. Remove, drop the pan again to release steam, and invert the cake onto parchment paper. Cool completely for 1 hour, wrap it tightly, and refrigerate for 12 hours.
6. Slice and serve with whipped cream, fruit, or on its own.

Storage Tips: Wrap leftovers and store in the fridge for up to 3 days or freeze for up to 1 month.

https://www.justonecookbook.com/castella/