Japanese Honey Sponge Cake

Ingredients

• 6 large eggs 6 large eggs
• 150g (3/4 cup) granulated sugar 150g (3/4 cup) granulated sugar
• 60g (3 tablespoons) honey 60g (3 tablespoons) honey
• 120g (1 cup) all-purpose flour 120g (1 cup) all-purpose flour
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 4g, 1g
• Carbohydrates (total, sugars): 40g, 28g
• Protein: 6g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 170°C (340°F) and line a rectangular baking pan with parchment paper.
2. 2.
   In a large mixing bowl, beat the eggs and sugar together until pale and fluffy.
3. 3.
   Gently warm the honey and add it to the egg mixture, stirring until well combined.
4. 4.
   Sift the flour into the bowl and fold it into the batter until no lumps remain.
5. 5.
   Gradually add the vegetable oil, mixing until fully incorporated.
6. 6.
   Pour the batter into the prepared baking pan and smooth the top with a spatula.
7. 7.
   Bake for approximately 40-45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
8. 8.
   Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
9. 9.
   Once cooled, dust the top of the cake with powdered sugar.
10. 10.
    Slice and serve the Japanese Honey Sponge Cake with a cup of green tea for a delightful treat.

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before using them in the recipe. This will help them incorporate better into the batter and result in a lighter cake.
• Honey — Use a high-quality honey for the best flavor. If the honey is too thick, gently warm it before adding it to the batter to make it easier to mix.
• All-purpose flour — Sift the flour before adding it to the batter to ensure a smooth and lump-free cake.

Tips & Tricks

• To achieve a perfectly golden crust, brush the top of the cake with a thin layer of honey before baking.
• For a variation, you can add a teaspoon of matcha powder to the batter to create a green tea-flavored sponge cake.
• To ensure a light and fluffy texture, be careful not to overmix the batter. Fold the flour gently until just combined.
• If you prefer a sweeter cake, you can increase the amount of honey in the recipe.
• Store the leftover cake in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Japanese Honey Sponge Cake as a delightful dessert or enjoy it with a cup of green tea for a traditional Japanese tea time treat. Slice the cake into rectangular pieces and dust the top with powdered sugar for an elegant presentation.

Presentation advice

To enhance the presentation of the Japanese Honey Sponge Cake, you can garnish it with fresh berries, a drizzle of honey, or a sprinkle of edible flowers. Serve it on a decorative plate or cake stand to showcase its golden-brown crust.