Japanese Honey Castella (Kasutera) Sponge Cake
- Non-stick cooking spray
- 1 cup local honey
- 2 large eggs
- 2 egg yolks
- 1 cup bread flour
Japanese Honey Castella (Kasutera) Sponge Cake
Featured in the Honolulu Star-Advertiser on July 18, 2018.
Recipe compliments of Erika Ota, Manoa Honey.
Ingredients:
Directions:
- Heat oven to 350°F.
- Coat a 9-by-5-inch loaf pan with non-stick cooking spray.
- In the bowl of an electric mixer, cream honey, eggs and egg yolk for 5-10 minutes or until a whipped cream consistency.
- Add flour and gently combine, but do not overmix.
- Pour mixture into loaf pan and bake for 30-40 minutes or until a toothpick insert comes out clean.
Serves 8.
Tip: Bread flour used in Castella cake gives the cake a somewhat bouncy texture that regular flour cannot achieve.
Approximate Nutrient Analysis per serving:
230 calories, 3 g fat, 1 g saturated fat, 95 mg cholesterol, 50 mg sodium, 47 g carbohydrate, 0 g fiber, 35 g sugar, 4 g protein
