This honey castella cake is a four-ingredient sponge made with whipped eggs rather than added baking powder. Gentle mixing and a two-stage bake help preserve the airy batter; an overnight rest gives the crumb time to soften.
Recipe Details
- Oven: start at 180°C (355°F), then reduce to 170°C (340°F)
- Bake: about 55 minutes total, depending on the mold
- Rest: about 12 hours after cooling and wrapping
Ingredients
- 4 medium eggs, at room temperature
- 110g sugar
- 2–3 tablespoons honey
- 100g strong bread flour
How to Make Honey Castella Cake
Warm and whip the eggs
Heat the oven to 180°C (355°F) and line a cake mold with parchment. Put the eggs and sugar in a heatproof metal bowl over gently simmering water, with the bowl base above the water. Beat with an electric mixer for about 6 minutes until very thick and greatly increased in volume. Avoid overheating the eggs.
Add the honey and flour
Beat in the honey on medium speed for about 30 seconds. Sift in the flour in three additions, mixing gently and only briefly between additions until incorporated. Do not overmix or collapse the egg foam.
Fill the mold and bake in stages
Pour into the prepared mold. Run a skewer through the batter in a zigzag to release large air pockets. Bake at 180°C for 10–15 minutes, until the top is deeply browned. Cover loosely with foil rather than ordinary kitchen paper, reduce the oven to 170°C (340°F), and continue baking. Allow about 55 minutes in total, checking that a skewer comes out clean.
Cool, wrap and rest
Remove the cake from the mold carefully and cool. Once suitable for wrapping, cover with food-safe wrap and seal in a bag or container for about 12 hours to let the texture soften. Do not put ordinary plastic directly on a very hot cake. Trim the edges if desired and slice to serve.
Tips and Common Mistakes
- The whipped eggs provide the lift, so take time to build a thick foam.
- Sift the flour to reduce lumps and avoid prolonged mixing.
- Use foil for oven protection; ordinary kitchen paper is not an oven cover.
- The mold size is not specified in the original recipe, so check doneness as baking time can vary.
Storage and Make-Ahead Tips
Keep the rested cake wrapped so the crumb does not dry out. Slice only what you need; freeze well-wrapped slices for longer storage.
Frequently Asked Questions
Does this cake need baking powder?
No. Its rise comes from the beaten eggs.
Why does the recipe include an overnight rest?
Wrapping and resting gives moisture time to distribute through the crumb, producing a softer texture.