Fluffy Castella Sponge Cake

 

Ingredients

6 large eggs (room temperature)

3/4 cup (150g) granulated sugar

1/4 cup (60ml) honey

1/4 cup (60ml) warm milk

1 cup (120g) bread flour (sifted)

1 tbsp vegetable oil

Parchment paper (for lining pan)

Hot water (for water bath)

Directions

Preheat your oven to 320°F (160°C).

Line a 9×5 inch loaf pan with parchment paper.

In a bowl, whisk honey and warm milk together until smooth.

Beat eggs and sugar using a stand mixer on high for 8–10 minutes, or until thick and pale (ribbon stage).

Lower the mixer speed and slowly add the honey-milk mixture.

Gradually fold in sifted bread flour in batches. Do not deflate the mixture.

Add a tablespoon of vegetable oil and fold gently until just combined.

Pour batter into the prepared pan and tap gently to remove air bubbles.

Place pan into a larger pan filled with hot water (for a bain-marie).

Bake for 50–60 minutes or until a toothpick comes out clean.

Remove from oven and let cool slightly before removing from the pan.

Wrap the cake in plastic wrap and rest overnight for best flavor and texture.