Honey Sponge Cake with Caramel Crust — Castella
A Nagasaki signature, a deeply honeyed Portuguese-origin sponge cake with a caramelised sugar crust base, baked low and slow to a fine, tight crumb.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 160°C. Line a small loaf tin (approximately 15x6cm) with baking paper extending 3cm above rim; scatter 0.5 tbsp zarame sugar across base. Whisk together 1.25 tsp honey, 0.25 tbsp mirin, 0.5 tbsp warm water; set aside. Sift 15g bread flour.
Build
Beat 1 large egg and 19g caster sugar with electric mixer on high speed for 6–8 minutes until pale, thick, and forms a 2-second ribbon. Reduce to low speed; beat in honey mixture for 30 seconds until combined.
Build 2
Add sifted bread flour in two additions, folding gently with a spatula after each until just incorporated—do not overmix. Batter should be smooth and thick.
Bake
Pour batter gently into prepared tin over zarame sugar. Tap tin sharply on bench 2 times; draw a skewer through in a zigzag to break remaining bubbles. Bake at 160°C for 25–30 minutes until golden and a skewer inserted in centre comes out clean.
Wrap
Remove cake from oven; wrap immediately in cling film while still hot and press gently. Cool wrapped at room temperature for 45 minutes, then refrigerate 20 minutes to compress crumb and achieve dense, moist texture.
Plate
Unwrap cake and turn out onto a board. Slice into 2 pieces and serve at room temperature.
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