🍰 CASTELLA CAKE (JAPANESE SPONGE CAKE) 🍰
Ultra-soft • Light • Jiggly 😍
❌ No butter • ✔️ Melt-in-your-mouth texture
🧾 INGREDIENTS
🥚 6 eggs, separated
🍚 ¾ cup sugar (divided)
🍯 2 tbsp honey
🥛 ¼ cup milk
🌾 1 cup cake flour (or all-purpose, sifted)
🌼 1 tsp vanilla extract
🧂 Pinch of salt
👩🍳 METHOD
1️⃣ Whisk egg yolks with ¼ cup sugar until pale and creamy 🥚
2️⃣ Add honey, milk & vanilla — mix until smooth 🍯🥛
3️⃣ Gently fold in sifted flour 🌾
4️⃣ Beat egg whites with salt, slowly add remaining sugar until soft peaks form ☁️
5️⃣ Fold meringue into batter in 3 batches (be gentle!)
6️⃣ Pour into a lined loaf pan, tap lightly to release air bubbles
7️⃣ Bake at 160°C / 320°F for 45–50 minutes 🔥
👉 Use a water bath for extra moisture & softness
💡 TIPS
✨ Don’t overmix — that’s the secret to the fluffy texture
✨ Let cool completely before slicing for clean cuts
😍 Soft, airy, and perfect with tea or coffee!
👉 Follow for more light & fluffy cake recipes
