Japanese Honey Sponge Cake

Japanese Honey Sponge Cake

Based on 0 ratings
ClaireBear🐻

ClaireBear🐻

Community member

"This is my favorite sponge cake. Although it is not used for normal cakes with frosting, it is still delicious. I love these.....🥰"

Difficulty

Hard 💪

Preparation

20 min

Baking

35 min

Resting

120 min

Ingredients

2Servings
¾
eggs
25 g
sugar
25 g
bread flour
10 ml
honey
tbsp
warm water
¼ tbsp
honey
tbsp
warm water

Utensils

parchment paper, bowl, electrical mixer, plastic wrap

Recipes made to your taste

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  • Step 1/6

    • 10 ml honey
    • tbsp warm water
    • parchment paper

    Adjust the parchment paper to fit your 9x5 in. bread pan. Sift the bread flour with a sifter 2 times. Add 1 1/4 tbsp. warm water to 40 ml honey and whisk well. Set aside.

  • Step 2/6

    • ¾ eggs
    • 25 g sugar
    • bowl
    • electrical mixer

    Add eggs to a bowl and beat until combined. Add sugar and beat on high speed with an electric mixer until it becomes thick, pale yellow, and is 4 times its original size. It should fall in ribbons. You cannot do this by hand.

  • Step 3/6

    Add the previously whisked honey water to the beaten eggs and mix on low speed until combined. Add the bread flour at 3 seperate times and whisk until well combined, but do not overmix.

  • Step 4/6

    Pour the batter into your bread pan and using a skrewer or a chopstick, zig zag in the batter to remove any air bubbles. Also drop the pan from 2 in. above several times. Now bake at 320 fahrenhite degrees for 35 min.

  • Step 5/6

    • ¼ tbsp honey
    • tbsp warm water
    • plastic wrap

    Mix the 1 tbsp. honey with 1/2 tbsp. water and brush it on top of the castella when it comes out. Wrap it in a plastic wrap and rest it for 2-3 hours, or overnight.

  • Step 6/6

    Enjoy it with a glass of cold milk!

  • Enjoy your meal!

    Japanese Honey Sponge Cake

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