Here’s a recipe for a fluffy Castella sponge cake, a traditional Japanese dessert known for its soft, bouncy texture and rich flavor.
Fluffy Castella Sponge Cake
Ingredients:
- 7 large eggs
- 200g (1 cup) granulated sugar
- 200g (1 1/3 cups) bread flour, sifted
- 3 tbsp honey
- 3 tbsp warm water
- 1/2 tsp vanilla extract
Instructions:
- Prepare the Pan:
- Preheat your oven to 160°C (320°F). Line a 9×9 inch square cake pan with parchment paper, ensuring the paper extends beyond the edges for easy removal.
- Whisk the Eggs:
- Crack the eggs into a large mixing bowl. Use a hand mixer or stand mixer to beat the eggs on medium speed for about 1-2 minutes until foamy.
- Add Sugar:
- Gradually add the sugar to the eggs while continuing to beat. Increase the speed to high and beat the mixture for 7-8 minutes until it triples in volume and becomes pale and thick.
- Mix Honey and Water:
- In a small bowl, mix the honey with warm water until fully dissolved. Add the vanilla extract to the honey mixture.
- Incorporate the Flour:
- Gradually sift the bread flour into the egg mixture in three parts, gently folding with a spatula after each addition. Be careful not to deflate the batter.
- Add Honey Mixture:
- Gently fold in the honey mixture until fully incorporated, ensuring you maintain the airiness of the batter.
- Bake:
- Pour the batter into the prepared pan, smoothing the top with a spatula. Tap the pan lightly on the counter to release any air bubbles. Bake in the preheated oven for 60-70 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Remove the cake from the oven and let it cool in the pan for a few minutes. Carefully lift the cake out using the parchment paper and transfer it to a wire rack to cool completely. Slice the edges off for a clean finish before serving.
Enjoy your fluffy Castella sponge cake with a cup of tea or coffee!
