Japanese Sponge Cake
This Japanese Sponge Cake is SO LIGHT and AIRY! A delicate, fluffy dessert perfect for tea time or special occasions.
Equipment
- Mixing Bowls
- Whisk or electric mixer
- Rubber spatula
- 8-inch round cake pan
- Parchment Paper
- Oven
Ingredients
- 6 large eggs room temperature
- 1 cup granulated sugar
- ½ cup honey
- 2 tablespoons warm water
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 cup cake flour
Instructions
- Preheat your oven to 325°F (160°C) to ensure even baking.
- Line the bottom of your 8-inch round cake pan with parchment paper for easy removal.
- In a large mixing bowl, combine 6 large eggs and 1 cup granulated sugar. Beat on high speed using a whisk or electric mixer until pale, fluffy, and tripled in volume, about 8-10 minutes.
- Add ½ cup honey, 2 tablespoons warm water, and 2 teaspoons vanilla extract to the fluffy egg mixture. Gently fold to combine.
- Sift 1 cup cake flour and ½ teaspoon salt into the egg mixture. Carefully fold in the flour using a rubber spatula, preserving the airiness of the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 30-35 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Use room temperature eggs to achieve maximum volume when whipping.
- Be gentle when folding in flour to keep the batter light and airy.
- Line the pan with parchment paper to easily remove the cake without damage.
- Store leftovers wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
- Try dairy-free or gluten-free flour substitutes as noted for dietary preferences.