Traditional Castella Sponge Cake Recipe - Japan CentreBack ButtonFilter Button

Step 1

In a metal bowl, crack the eggs, add the sugar and beat with an electric mixer over boiling water in a double boiler fashion on high speed for 6 minutes. The volume of the beaten eggs will increase by about 4 times.

Step 2

Add the honey into the egg mixture and whisk on medium speed for about 30 seconds.

Step 3

Sift 1/3 of the flour into the mixture, then lightly whisk on medium speed, then add another 1/3 of the flour and whisk. Add the last remaining 1/3 of flour and whisk until combined for about 1 minute. Do not overmix, this will lead to a fallen or flat cake.

Step 4

Put some parchment paper in a baking tin and pour the batter into the tin. Using a skewer, draw a zigzag line to remove any large air bubbles from the batter. This will give an even texture throughout to the finished cake.

Step 5

Bake at 180°C in a pre-heated oven for 10-15 minutes until the top turns a rich brown. Then quickly cover it with cooking foil and lower the temperature to 170°C and continue baking. It will take about 55 minutes in total. Test with a skewer, when it comes out clean the cake is done.

Step 6

When done, take the cake out from the tin and immediately cover the surface with cling film.

Step 7

Turn the cake over onto a flat plate and while it is still hot put it in a plastic bag and leave it for 12 hours so that the cake will have a moist texture.

Step 8

Before serving, slice off the sides of the cake. Serve with tea or coffee and a spoonful of Chantilly cream for extra decadence.