Castella Cake Recipe
Castella Cake is a light and fluffy Japanese sponge cake that is sweetened with honey and has a delicate texture. Perfect for dessert or afternoon tea, this cake is easy to make and incredibly delicious.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Yield: 12-16 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 cup honey
- 1/4 cup milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 325°F (160°C). Grease and line a rectangular cake pan.
- In a heatproof bowl, warm honey and milk together, stirring until well combined. Set aside to cool.
- Using a double boiler, gently heat the eggs and sugar, whisking continuously until the sugar dissolves and the mixture is warm to the touch.
- Transfer the egg mixture to a stand mixer and beat on high speed until thick, pale, and tripled in volume.
- Sift the all-purpose flour over the egg mixture in three parts, gently folding after each addition.
- Add the honey-milk mixture, melted butter, vanilla extract, and salt. Fold gently until smooth.
- Pour the batter into the prepared cake pan, smoothing the top.
- Bake for 45-55 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice the Castella Cake into squares or rectangles to serve.
Nutrition
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg