Soft-Centred Japanese Honey Cake (Hanjuku Castella)
From the MolalaCook kitchen · 烘焙手記
Soft-Centred Japanese Honey Cake (Hanjuku Castella)
日式半熟蜂蜜蛋糕
Bake a small honey sponge just until the outside sets and the centre settles into a soft dip.
▶ Watch the recipe
Before you begin
One whole egg and three extra yolks give this 6-inch cake its deep colour. The dip is characteristic of this cake. A dry, fully springy centre will give a different texture.
Method 做法
Whip the egg mixture
Line a 6-inch cake tin and preheat to 180°C (356°F). Beat the whole egg, yolks, sugar, honey and lemon juice until very pale and thick. A line traced by the whisk should remain visible briefly.
See this stage at 1:37 →
Fold in the flour
Sift the cake flour over the foam. Fold lightly, scraping to the bottom of the bowl. The video uses about 30 strokes; stop when you can no longer see flour. Pour into the lined tin.
See this stage at 2:24 →
Bake and cool
Bake for 12–14 minutes at 180°C. The outer sponge sets while the centre remains soft and settles as it cools. Cool at room temperature, then serve or refrigerate for about three hours for a firmer centre.
See this stage at 3:35 →
Watch & bake along
Soft-Centred Japanese Honey Cake (Hanjuku Castella)
✦Which eggs should I use for this soft centre?+
Tools for this recipe
6" Japanese Cheesecake Pan
The fixed base suits a water bath and keeps the batter away from the bath water. Check the height as well as the diameter.
Stainless Steel Balloon Whisk
Whisk the mixture evenly, reaching into the corners of the bowl.
Reusable Non-Stick Baking Liners · 33 x 33cm 7-inch (for cake roll)
Use as a reusable alternative to baking paper where a flat non-stick surface is needed.
