Fluffy Castella Sponge Cake

INGREDIENTS:

For the Castella Cake:

10 large eggs

1 cup granulated sugar

1 cup cake flour (or all-purpose flour sifted 3x)

2 tbsp honey (or light corn syrup)

½ tsp cream of tartar (optional, for volume boost)

DIRECTIONS:

Step 1: Preheat Oven

Preheat your oven to 325°F (160°C). Line a loaf pan (about 9×5 inches) with parchment paper, extending up the sides for easy removal.

Step 2: Whip Eggs & Sugar

In a large mixing bowl (stand mixer or hand mixer), combine eggs, sugar, and cream of tartar (if using). Whip on high speed for 8–10 minutes until thick, pale yellow, and tripled in volume. The mixture should fall in a slow ribbon when you lift the whisk.

Step 3: Add Honey

Gently fold in the honey using a spatula until fully incorporated.

Step 4: Sift in Flour

In three additions, gently sift the flour over the egg mixture. Fold carefully after each addition — do not overmix or deflate the batter.

Step 5: Pour Into Pan

Pour the batter into the prepared loaf pan. Tap the pan gently on the counter to release air bubbles.

Step 6: Bake Until Golden

Bake for 40–45 minutes or until the top is deep golden brown and springs back when lightly touched.

Step 7: Cool & Slice

Let cool completely in the pan before slicing. Gently pull the parchment paper to remove the cake from the pan.