baking · vegetarian · dairy-free
Castella cake
Nagasaki honey sponge cake: fine, moist and springy with a caramelized brown top and bottom.
- Time
- 90min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
You'll need: Oven, Skewers.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Heat oven to 160°C (325°F) and line the pan with parchment; sprinkle coarse sugar on the bottom.
-
2
Whip eggs and sugar over warm water to 38°C (100°F), then whip off heat to thick ribbons, 10 minutes.
-
3
Add honey water and oil, then fold in flour in three additions; whisk briefly on low to make fine bubbles.
-
4
Pour in, run a skewer through to pop bubbles and bake 45–50 minutes.
-
5
Turn out top-down onto plastic wrap, wrap and rest overnight for the moist texture.
