Honey Castella from Tous les Jours features a light, fluffy sponge cake infused with natural honey, showcasing a golden-brown crust and a soft, airy texture that melts in your mouth.
Equipments
- Mixing bowls
- Electric mixer (stand or hand)
- Whisk
- Sifter
- Rubber spatula
- Measuring cups
- Measuring spoons
- 8-inch square cake pan
- Parchment paper
- Cooling rack
- Small saucepan (for warming honey, if needed)
- Oven
Ingredients
- 6 large eggs, room temperature
- 1 cup (200g) granulated sugar
- 1/4 cup (85g) honey
- 1/4 cup (60ml) milk
- 1 cup (130g) cake flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Using room temperature eggs is crucial for achieving the light and fluffy texture characteristic of Honey Castella from Tous les Jours, as cold eggs can negatively affect the cake's rise. Measure the honey accurately since its natural sweetness and moisture content influence both flavor and the cake's soft texture. Sifting the cake flour and salt together ensures even distribution and helps create the delicate crumb typical of this dessert. Gently folding the batter with a rubber spatula will maintain airiness and prevent deflation during mixing. Your homemade Honey Castella copycat menu will beautifully replicate Tous les Jours' signature golden-brown crust and melt-in-your-mouth softness when these ingredient tips are followed carefully.
Instructions
- Instructions:
- Preheat oven to 320°F (160°C).
- Line the 8-inch square cake pan with parchment paper.
- Warm honey with milk in a small saucepan until just combined; let cool.
- Sift cake flour and salt together; set aside.
- In a large mixing bowl, beat eggs with an electric mixer until thick and pale.
- Gradually add sugar, continuing to beat until tripled in volume.
- Add vanilla extract to the egg mixture.
- Pour in the cooled honey-milk mixture, mixing gently.
- Fold in sifted flour mixture in batches with a rubber spatula until just combined.
- Pour batter into the prepared pan and smooth the surface.
- Tap the pan lightly on the counter to remove air bubbles.
- Bake for 40–50 minutes, or until the top is golden and a toothpick comes out clean.
- Remove from oven; immediately drop the pan gently once to prevent shrinking.
- Cool in the pan on a rack for 10 minutes.
- Lift cake out using parchment and cool completely on a rack.
- Slice and serve once fully cooled.
Substitution
Honey Castella from Tous les Jours copycat menu can be adapted by substituting cake flour with all-purpose flour combined with a tablespoon of cornstarch to maintain its delicate crumb. If you don't have honey on hand, use an equal amount of maple syrup or agave nectar for a similar natural sweetness and moisture. Ensure the eggs are at room temperature to achieve the light, fluffy sponge texture characteristic of this cake. When warming honey to mix, do so gently over low heat to preserve its natural flavors. Your parchment paper should be carefully placed in the cake pan to prevent sticking and enable easy removal after baking.
Tips
Make sure the eggs are at room temperature for better volume when beaten. Gradually adding sugar while whipping the eggs helps achieve the cake's signature light and airy texture. Folding the flour mixture gently with a rubber spatula prevents deflating the batter, maintaining its fluffiness. After baking, dropping the pan once prevents the cake from shrinking and ensures a soft, moist crumb for your Honey Castella.
Nutritions
Honey Castella offers a moderate source of protein from six large eggs and contains natural sugars from honey and granulated sugar, providing energy. The use of cake flour contributes carbohydrates with a fine texture, while milk adds minimal fat and calcium for bone health. With a low salt content at 1/4 teaspoon, it supports balanced sodium intake. Your serving of Honey Castella balances sweetness and lightness, making it a satisfying yet less calorie-dense dessert option.
Storage
Store your Honey Castella in an airtight container at room temperature to maintain its moist, fluffy texture for up to 2 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate, allowing it to stay fresh for up to 5 days. Avoid freezing, as this can alter the cake's delicate crumb and honey-infused softness.
Variation or Alternatives
You can substitute whole milk with almond or soy milk to accommodate dietary preferences while maintaining moisture. Replacing cake flour with all-purpose flour combined with 1 tablespoon of cornstarch can help achieve a similar tender texture. Try gently folding in whipped egg whites separately to enhance the sponge's lightness and fluffiness. For a different flavor profile, infuse the honey-milk mixture with a touch of cinnamon or citrus zest before mixing with the batter.
Allergies
Honey Castella contains eggs and milk, common allergens that may trigger reactions in sensitive individuals. The cake also includes honey, which can occasionally cause allergic responses in those with pollen or bee-related allergies. Be sure to consider these ingredients if you have food sensitivities or allergies to protect your health.
Why this recipe?
Honey Castella from Tous les Jours enjoys popularity due to its delicate texture and subtly sweet honey-infused flavor that appeals to diverse palates. This cake's moistness and airy consistency create a melt-in-your-mouth experience that distinguishes it from traditional sponge cakes. You will appreciate its lightweight sweetness that makes it a perfect companion to tea or coffee. Replicating this recipe at home allows you to enjoy a premium bakery treat at a fraction of the price, ensuring freshness and customization to your taste preferences.