Japanese Honey Sponge Cake

Step 1/6

• 10 ml honey
• ⅓ 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
• ⅛ 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!