Japanese Honey Castella Sponge Cake

Castella is one of Japan's most popular sponge cakes: just five natural ingredients, no butter and no baking powder, yet the crumb turns out moist and airy thanks to the honey. It's classically baked in a rectangular pan, but any pan up to 16 cm will work. Really tasty - I recommend it!

Japanese Honey Castella Sponge Cake

A Japanese honey sponge cake made with just five ingredients - no butter, no baking powder - with a delicate flavor and a moist, airy crumb.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 slices

Ingredients Method Notes

Ingredients

  

• 2 eggs room temperature
• 70 g sugar
• 50 g flour
• 25 g honey
• 10 ml water hot

Method

 

1. The recipe is calibrated for a pan no bigger than 16 cm, ideally rectangular or square. If your pan is larger, scale the ingredients up two to three times.
2. Whip the room-temperature egg whites with a mixer into a light foam - about 30 seconds.
3. Add the sugar in parts and whip on medium speed for 4-5 minutes.
4. Add the yolks and whip for another minute on medium speed. Then add the flour and whip for one more minute.
5. Stir the honey into the hot water, pour the mixture into the batter and whip once more for a minute.
   
6. Line the bottom of a springform pan with a round of parchment and pour the batter through a sieve, using a spatula to push the mixture through the holes so it settles evenly.
   
7. Bake in a preheated oven for 40 minutes.
8. Take out the pan and let the sponge cool completely, then unmold it, remove the parchment, and place on a serving plate.
   
9. Serve the finished sponge as is or use it as a cake base. Enjoy!
   

Notes

I used a round pan, though classic castella is baked in a rectangular one.

Tips

• Pan size: the recipe is calibrated for a pan no bigger than 16 cm, ideally rectangular or square. For a larger pan, scale the ingredients up two or even three times.
• The egg whites should be at room temperature - cold ones take longer to whip and hold less volume.
• Passing the batter through a sieve isn't an extra step for nothing - it lets the mixture settle evenly in the pan with no large air bubbles.
• Only unmold the sponge once it's fully cooled, or it will sink.
• The finished castella can be eaten on its own or used as a cake base.