Fluffy Castella Sponge Cake
The Fluffy Castella Sponge Cake is a traditional Japanese dessert known for its soft, spongy texture and slightly sweet flavor. With just a handful of ingredients, this cake is easy to make and perfect for any occasion, whether you're hosting a tea party or craving a light dessert. Its airy, delicate texture will leave everyone wanting more!
Ingredients
- 4 large eggs
- 100 g 1/2 cup granulated sugar
- 100 g 3/4 cup cake flour (or all-purpose flour)
- 1 tablespoon honey
- 2 tablespoons milk
- 1 tablespoon unsalted butter melted
- Pinch of salt
Optional Substitutions:
- Dairy-free: Use almond milk and dairy-free butter.
- Gluten-free: Substitute cake flour with a gluten-free flour blend.
Instructions
- Prepare the Pan: Preheat the oven to 160°C (320°F). Line a loaf pan with parchment paper.
- Whisk the Eggs: Beat the eggs and sugar together until the mixture turns thick and pale, around 5-7 minutes.
- Combine Wet Ingredients: In a separate bowl, heat the milk, honey, and melted butter until warm. Slowly incorporate into the egg-sugar mixture.
- Sift Dry Ingredients: Sift the flour and salt into the mixture and gently fold them in.
- Bake: Pour the batter into the prepared pan and tap gently to remove air bubbles. Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Be careful when folding in the flour to avoid deflating the batter.
For a twist, add vanilla extract or matcha powder for added flavor.
The cake is best enjoyed within 2-3 days of baking but can be stored in an airtight container at room temperature.