Fluffy And Light Castella Sponge Cake Recipe

Preheat your oven to 320°F (160°C) and line a loaf or square pan with parchment paper.

In a bowl, whisk together the honey, warm milk, and oil until combined. Set aside.

Separate the egg whites and yolks. Beat the egg whites in a clean bowl, gradually adding the sugar until stiff peaks form.

Add the egg yolks one at a time into the meringue, gently mixing on low speed or by hand until smooth.

Pour the honey mixture and vanilla extract (if using) into the batter and fold gently.

Sift the bread flour into the mixture and fold just until no lumps remain, keeping the batter airy.

Pour the batter into the prepared pan and tap lightly to release air bubbles.

Bake for 45–50 minutes, or until golden brown and a skewer comes out clean.

Let it cool slightly before removing from the pan. Slice once fully cooled for clean edges.