I saw this Castella Cake (Japanese Honey Spongecake) in Ching's blog and I thought her Castella cake look so nice and tempting. I told myself I want to try out this recipe and here I did. Instead of using all purpose flour (plain flour) I used cake flour and the texture of the cake is very soft. It is spongy and soft but not the chiffon cake type of spongy. I used the wild flower honey I bought from my last trip to Perth and the honey taste is rather strong. I did cut down on the sugar part as I know the honey will make it rather sweet.
Thanks Ching for sharing the recipe.
Castella Cake (Japanese Honey Spongecake)
Makes one 8×8 x 2-inch pan (I used a rectange pan)
5 large eggs
170 grams granulated sugar (I reduced to 140 g)
200 grams all-purpose flour (I changed to cake flour)
1 tsp. vanilla extract
100 ml whole milk, at room temperature
4 tablespoons honey
6 tablespoons canola oil
1. Grease the square pan with baking spray. Cut out a parchment paper the size of the pan for the bottom of the pan and place it on the pan, spray it with baking spray too. Preheat oven to 350 degree F and place a rack in the middle of the oven.
2. Mix eggs and sugar with a stand-in mixer for about 5 minutes or until batter forms a ribbon when the wire whip is lifted, the color should be light yellow.
3. Add the flour and vanilla extract. Next add the milk, beat it well. Then add the honey and mix it again well. Last, add the oil and make sure it is incorporated into the batter thoroughly.
4. Pour the batter into the prepared pan. Place it in the oven and bake for 10 minutes in 350 degree F (190C). After that, lower the temperature to 325 degree F (170C) and bake for 35 minutes or until a cake tester comes out clean.
5. Remove from the pan as soon as it is done. Place it on the cooling rack and let it cool completely. Wrap with plastic wrap overnight before cutting.