Japanese Castella Sponge Cake
Baking and Desserts | Japanese cuisine
⏳ Time
1 hour
🥕 Ingredients
5
🍽️ Servings
4
Description
Japanese Castella Sponge Cake
Ingredients
- Chicken Egg - 8 pieces
- Brown Sugar - 10.6 oz
- Wheat Flour - 7.1 oz
- Milk - 3 fl oz
- Honey - 4 spoons
Step by Step guide
Step 1
Sift the flour three times (this is essential).
Step 2
Mix the milk and honey until well combined.
Step 3
Whisk the eggs with sugar in a double boiler until the mixture reaches a temperature of 140°F (about 15 minutes).
Step 4
Transfer the egg mixture to a food processor and continue to whip until the mixture cools down.
Step 5
Continue beating and add the milk with honey.
Step 6
Gradually incorporate the flour, stirring the mixture with a rubber spatula.
Step 7
Line the bottom of the baking pan with parchment paper, pour the mixture into the pan, and tap it once on the counter to remove excess air. Bake in a preheated oven at 356°F for about 50 minutes. Check the doneness of the sponge cake with a wooden skewer.
Step 8
Remove the finished sponge cake from the mold and place it in a plastic bag for a few hours to allow it to become denser and moister.
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