Castella - Japanese Sponge Cake Recipe

Name: Castella - Japanese Sponge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup granulated sugar; 1 tablespoon granulated sugar; 1/4 cup honey; 1 teaspoon vanilla extract; 1 teaspoon lemon extract; 1/4 teaspoon salt; 7 large eggs, separated; 1 cup cake flour, sifted; 1/8 teaspoon cream of tartar; 1 tablespoon green tea powder (optional-if using omit the lemon extract) or 1 tablespoon unsweetened cocoa powder (optional-if using omit the lemon extract)

Servings: persons

1 cup granulated sugar
1 tablespoon granulated sugar
1/4 cup honey
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/4 teaspoon salt
7 large eggs, separated
1 cup cake flour, sifted
1/8 teaspoon cream of tartar
1 tablespoon green tea powder (optional-if using omit the lemon extract) or 1 tablespoon unsweetened cocoa powder (optional-if using omit the lemon extract)

1
Preheat oven to 325 degrees F (160 C). Use parchment to line the bottom of a 10-inch tube pan, preferably with a removable bottom or 2 (8 x 4-inch) loaf pans. Grease the parchment. In a large bowl, whisk 1 cup sugar, honey, vanilla, lemon extract, and salt into egg yolks. Place bowl in a large pan of hot water. With an electric mixer, beat about 5 minutes on medium-high speed until pale yellow and doubled in volume. Gently fold in sifted flour.
2
Wash beaters. In a large bowl, beat egg whites in electric mixer on a low speed 1 minute, increasing speed to medium-high. When foamy, sprinkle in 1 tablespoon sugar and cream of tartar. Beat until stiff but not dry. With a spatula, fold the egg whites in thirds. Pour batter into pan. Tap gently on the counter to remove air bubbles.
3
Bake on middle rack of oven 35 to 45 minutes or until golden brown. When done, cake sides will pull away from pan slightly; top will be flat and feel spongy when pressed with finger. Cool 20 minutes. Run a small knife between edge of cake and pan. Remove from pan carefully. Pull off parchment and cool completey. Serve or store airtight.

626

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup granulated sugar, 1 tablespoon granulated sugar, 1/4 cup honey, 1 teaspoon vanilla extract, and more.

Yes, Castella - Japanese Sponge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Castella - Japanese Sponge Cake

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