Japanese Honey Sponge Cake
parchment paper, bowl, electrical mixer, plastic wrap
- 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.
- ¾ eggs
- 25 g sugar
- 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.
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.
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.
- 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.
Enjoy it with a glass of cold milk!