Japanese Castella: Honey Sponge Cake Loaf That Keeps All Week for Lunchbox Treats

Heat the oven to 325°F and line a 9x5-inch loaf pan with parchment, letting it overhang the sides.

Serves 10 (one 9x5-inch loaf)

Ingredients

• 5 large eggs, room temperature
• 3/4 cup (150 g) sugar
• 3 tbsp honey
• 2 tbsp whole milk
• 1 tbsp neutral oil
• 1 cup plus 2 tbsp (140 g) bread flour, sifted twice
• Pinch of salt
• 1 tsp honey mixed with 1 tsp warm water for glazing

Instructions

1. Heat the oven to 325°F and line a 9x5-inch loaf pan with parchment, letting it overhang the sides.
2. Warm the honey, milk and oil together until just blended.
3. Beat the eggs, sugar and salt in a large bowl set over warm water until lukewarm, then off the heat whip on high for 8 to 10 minutes until pale, tripled and thick enough to hold a ribbon.
4. Drizzle in the honey mixture and beat 30 seconds on low.
5. Sift in the flour in three additions, beating on low only until no streaks remain; tap the bowl to release large bubbles.
6. Pour into the pan, drag a skewer through in a zigzag to pop bubbles and bake 40 to 45 minutes until deep golden and springy.
7. Brush the hot top with the honey glaze, invert onto plastic wrap, wrap tightly and chill overnight; the crumb turns moist and fine as it rests.
8. Trim the edges and slice into bars; wrapped, it keeps 5 to 6 days.
9. Castella arrived in Nagasaki with Portuguese traders in the 1500s and was refined by Japanese bakers into the famously moist honey loaf sold in gift boxes today. Wrapping it overnight is the secret, and it makes this a perfect bake-once lunchbox treat.

Nutrition (estimated, per serving)

• Calories: 190 kcal
• Protein: 5g
• Fat: 4g
• Carbohydrates: 34g
• Fiber: 0g
• Sugar: 22g
• Sodium: 60mg