Castella Sponge Cake

Castella Sponge Cake

A handheld mixer simplifies the process! This cake is nice and fluffy when freshly baked. Let it sit for a day and it becomes a moist castella. How about baking it for Father's Day?

Ingredients: 2 milk carton molds' worth

3, large size
Bread (strong) flour


1. Prepare the ingredients and bowls. For a mold, use an empty box or a milk carton covered with aluminium foil.
2. Combine the eggs and sugar in a bowl. Whisk with a handheld mixer for 10 minutes.
3. After 5 minutes, it should look like this.
4. After 10 minutes, the batter should be 3 times smoother.
5. Heat honey and milk in a 600W microwave for 20-30 seconds. Add to the batter and continue mixing.
6. Sift the flour, and add to the batter in 2-3 batches and mix.
7. Stir well until the lumps disappear. The batter should be thick enough to form ribbons.
8. Pour the batter into a mold. Drop the mold lightly on the counter to release any air pockets from the batter.
9. Bake in an oven preheated to 355°F/180℃ for 10 minutes, then bake for another 40-50 minutes at 320°F/160℃.
10. Once baked, lay a sheet of plastic wrap on top of a sheet of newspaper, flip the castella over onto the wrap, and set aside to cool. This will flatten the surface.
11. It's done.

Story Behind this Recipe

I realized that I could make castella with bread flour, so I worked out the amount and ingredients, and now this is my favorite recipe.