Once you try a slice of this delicious super moist Japanese honey castella, you’ll want the whole cake. There are recipes out there that only requires 4 ingredients but if you are already spending the time to make these, I say follow my recipe to make the best castella.
This sponge cake is unique. It’s usually made in a wooden mold but you can easily replicate that effect by using a homemade cardboard box wrapped with parchment paper. Check out the video to see how I make my own!
Honey Castella Sponge Cake
The best super moist Japanese sponge cake aka honey castella sponge cake you'll ever have!
Ingredients
- 6 eggs
- 30 g cooking oil
- 30 g milk
- 30 g rice wine
- 40 g honey
- 70 g for egg yolk + 80g (for egg white) granulated sugar
- 150 g bread flour
Instructions
- Prep the castella wooden frame. If you don’t have one, you can make it using cardboard box. Line with parchment paper.
- Separate the egg yolks from egg whites.
- Using a high speed on hand mixer, whisk the egg yolk.
- Add sugar in three parts and whisk until the yolk turns light yellow.
- Once the egg yolk is ready, reduce the speed of the hand mixer to low. Add vegetable oil while whisking in low speed.
- In a separate bowl, mix together the milk, honey, and rice wine. Warm up the mixture then slowly add to the egg yolk mixture while whisking in low speed.
- In a new bowl, whisk the egg white in high speed to make the meringue.
- Add sugar to the egg whites in three part while whisking in high speed.
- When you are close to making the meringue, lower the speed and whisk for about a minute. This helps the meringue to stabilize.
- In the egg yolk mixture, add 1/3 of the meringue and mix well. Then sift in the flour and quickly mix into the batter.
- Once the flour is mixed in to the batter, and half of the remaining meringue and mix in using a wooden spoon. Then mix in the remaining meringue and mix well.
- Pour the batter into the prepared pan.
- Use a skewer or a butter knife and run through the batter to remove the air bubbles.
- Bake at 355F for 10 minutes. Then reduce the oven temperature to 300F and bake for another 35 minutes.
- When honey castella is baked, take it out of the oven and tap the pan on the countertop surface to release any bubbles.
- Wrap the warm castella with plastic wrap to make moist castella sponge cake.
- Once the castella is cooled down completely, remove the plastic wrap and cut into thick slices.