7 INGREDIENTS • 17 STEPS • 1HR

Japanese Honey Cake

Name: Japanese Honey Cake
Total time: PT3600.0S
Yield: 6
Ingredients: 8 Egg; 200 gram Granulated Sugar; 50 gram Honey; 1 tablespoon Honey; 50 milliliter Milk; 120 gram Bread Flour; 80 gram All-Purpose Flour

Recipe

4.7

3 ratings

Honey Kasutera (Honey Castella) – fine textured Japanese sponge cake raised solely by egg foam. Even though Castella cake only calls for four simple ingredients - flour, eggs, sugar, and honey, it rises much higher than any sponge cake and has an incredibly light, pillowy texture.

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Honey Kasutera (Honey Castella) – fine textured Japanese sponge cake raised solely by egg foam. Even though Castella cake only calls for four simple ingredients - flour, eggs, sugar, and honey, it rises much higher than any sponge cake and has an incredibly light, pillowy texture.

Thank God I Bake

Cooking is more than just food; for me, it is an A.C.T.-Art, Creativity, and Treasure.

http://thankgodibake.blogspot.com.au/

1HR

Total Time

$3.10

Cost Per Serving

Ingredients

Servings

6

us / metric

8

Nutrition Per Serving

VIEW ALL

Calories

291

Fat

0.6 g

Protein

4.2 g

Carbs

68.3 g

Love This Recipe?

Add to plan

Japanese Honey Cake

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Thank God I Bake

Cooking is more than just food; for me, it is an A.C.T.-Art, Creativity, and Treasure.

http://thankgodibake.blogspot.com.au/

Cooking Instructions

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step 1

Preheat your oven to 340 degrees F (170 degrees C). Line baking pan with parchment paper. Place a pot with water in it over medium-high heat and place a metal bowl on top to create a double boiler. Make sure the water in the pot is not touching the bottom of the bowl.

step 2

Sift Bread Flour (1 cup) and All-Purpose Flour (2/3 cup) together.

step 3

Put Milk (3 1/3 Tbsp) and Honey (2 1/3 Tbsp) together, microwave for 30 seconds or until honey is completely mix with the milk.

step 4

Put Eggland's Best Classic Eggs (8) in a bowl and mix well with the Granulated Sugar (1 cup). You need to mix the eggs with sugar before beating over the double boiler, otherwise, the eggs will cook as sugar makes the cooking point of eggs higher.

step 5

Using a hand mixer, beat the eggs/sugars mixture over the double boiler until you feel the egg mixture is warm to touch. Keep beating at high speed until it becomes pale.

step 6

Once enough air has been beat into the eggs mixture, turn the speed down to low to make the air bubbles smaller and finer. This will create a fine texture for the cake later. Beat until you can draw a line on the egg mixture.

step 7

Add the honey/milk mixture to the eggs mixture and mix for about 10 seconds. Put in a 1/3 of the flour mixture. Mix on medium speed for 10 seconds and repeat until all the flour has mixed in.

step 8

Beat at low speed for an additional 30 – 45 seconds.

step 9

Pour the batter into the prepared mold. Put in the preheated oven for 1 minute; use a spatula to smooth the surface so no bubbles are on the top, which will create a nice flat top for the cake.

step 10

Bake for 30 minutes. Check the top of the bread. It should have a beautiful amber color on top.

step 11

If color is getting too dark put an aluminum foil on top and lower the heat to 300 degrees F (150 degrees C) and continue baking for about 10-15 minutes until an inserted skewer or tooth comes out clean.

step 12

In the meantime, mix Honey (1 Tbsp) in a bit of warm water to dissolve for brushing on the bread.

step 13

Once the cake has finished baking, take it out of the oven and brush the top with the honey.

step 14

Immediately remove the baking paper and wrap the cake with cling wrap paper while it still warm to keep the moist within the cake.

step 15

Leave the cake upside down and put in the fridge overnight before serve.

step 16

Once the cake has chilled overnight, take it out and trim the edge off.

step 17

Serve and enjoy!

Japanese Honey Cake

4.7

1HR

$3.10

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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