Japanese honey sponge cake: A sweet tradition reborn
The sponge cake with honey is so delicious that it can be served as a standalone dessert. Simply serve it with fruits. 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 new, unique flavour. It's an interesting alternative to traditional sponge cakes because its structure is denser and moist, so it doesn't require additional soaking.
Inspiration from Japan
Where did the idea for honey sponge cake come from? The inspiration for this recipe was 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 introduced 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 135 grams of fine sugar,
- 2 tablespoons of liquid honey,
- about 60 millilitres of milk,
- about 140 grams of plain flour,
- about 45 grams 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-centimetre 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.
