Castella Sponge Cake
HB-5619 · Hand-built original · Japanese
Nagasaki's honey sponge: fine, bouncy and moist, baked low in a wooden or lined tin.
JapaneseDessert1 hrServes 6284 kcalVegetarianLow-SodiumRenal
Main ingredient: egg
Pairs well with: green tea, coffee, fruit
Servings:6quantities adjust to match
Ingredients
- 6 eggs
- 5¼ oz sugar
- 2 tbsp honey
- 2 tbsp mirin
- 5¼ oz strong bread flour
- 3½ Tbsp milk
Method
- Heat the oven to 320°F and line a loaf tin with baking parchment, leaving an overhang.
- Whisk the eggs and sugar in a bowl over a pan of warm water until thick, pale and ribboning off the whisk. Whisk in the honey and mirin, then the milk.
- Sift in the flour and fold it in in three additions, keeping as much air as possible, until no flour pockets remain.
- Pour into the tin, tap it once on the worktop and draw a skewer through the batter in a zigzag to remove large air bubbles.
- Bake for 40 to 45 minutes, until deep golden and springy. Turn the cake upside down on a rack as soon as it comes out of the oven so the crumb stays tall, and leave to cool before slicing.
Prep: 15 min · Cook: 45 min · Total: 1 h
Nutrition (per serving, where published)
284 kcalCalories
10.1 gProtein
49.3 gCarbs
5.5 gFat
1.7 gSaturates
0 gFibre
5.9 gSugars
76 mgSodium
187 mgCholesterol
118 mgPotassium
44 mgCalcium
2.3 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data