Castella (Japanese Sponge Cake) (カステラ 作り方レシピ)

Castella (19x19x8cm or 7.5×7.5×3.2 inch mold):

300g Eggs or 6 Medium-sized Eggs (10.6 oz)
200g Sugar (7.1 oz)
3 tbsp Honey
3 tbsp Hot Water
150g Bread Flour (5.3 oz)
1 tbsp Coarse Demerara Sugar or Coffee Sugar Crystals – optional


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