Discover the art of honey sponge cake: A Japanese delight
The sponge cake with honey is so delicious that it can be served as a standalone dessert. Simply serve it with fruit, and if you layer it with cream, it becomes a true masterpiece of flavours.
Honey sponge cake is the ideal base for cakes and other cream-filled desserts. The addition of honey gives it a unique flavour. It's an interesting alternative to traditional sponge cakes because its structure is denser and more moist, eliminating the need for additional soaking.
Inspiration from Japan
Where did the idea for honey sponge cake come from? The inspiration for this recipe is Japanese kasutera. This cake, also known as castella, is a traditional sponge cake. Its recipe has been known in the Land of the Rising Sun since the 16th century and was brought over by the Portuguese. Now, kasutera is very popular. The Japanese prepare desserts based on it or serve it on its own. They can buy it in any supermarket or make it at home. We only have the latter option. Fortunately, the recipe is very simple.
The importance of honey
The exceptional taste of this sponge cake is, of course, due to the honey. We know of many other baked goods in which it plays an important role, such as gingerbread or honey cake. This sponge cake doesn't require any leavening agents. Its fluffy texture comes from the egg whites, which are gradually combined with the other ingredients.
Honey sponge cake
Ingredients:
- 5 eggs
- about 160 mL of fine sugar
- 2 tablespoons of liquid honey
- about 60 mL of milk
- about 275 mL of all-purpose flour
- about 80 mL of potato starch
- a pinch of salt
Preparation:
- In a small saucepan, warm the milk and add honey until it becomes liquid.
- Separate the egg whites from the yolks. Beat the yolks into a light, fluffy mass with half of the sugar, add sifted flours, milk with honey, and combine the ingredients using a mixer.
- Add a pinch of salt to the egg whites and beat until stiff peaks form with the remaining sugar. Combine both mixtures, gradually adding the egg whites and stirring with a spoon to keep the batter fluffy.
- Pour the batter into a 23 cm springform pan lined with parchment paper, without greasing the pan.
- Bake the sponge cake at 170 degrees Celsius for 30-40 minutes, until a toothpick comes out clean. Once baked, remove the cake and set it aside to cool.
