Preheat your oven to 320°F (160°C). Line a deep baking pan or individual cake molds with parchment paper.
Place the butter, milk, and honey in a small saucepan. Warm gently over low heat until the butter melts and everything is well combined. Do not let the mixture boil.
Sift the flour into a large mixing bowl. Slowly pour in the warm milk mixture while whisking until smooth.
Add the egg yolks one at a time, mixing gently after each addition. Stir in the vanilla extract.
In a separate clean bowl, beat the egg whites until foamy. Gradually add the sugar while continuing to beat until you have a glossy meringue with soft-to-medium peaks.
Add about one-third of the meringue to the yolk mixture and gently fold it in. Add the remaining meringue in two additions, folding carefully until the batter is smooth and evenly combined.
Pour the batter into the prepared pan. Gently tap the pan on the counter a couple of times to release large air bubbles.
Bake for approximately 35–45 minutes, depending on the size and depth of your pan. The top should be golden brown and the center should feel springy when lightly pressed.
Remove from the oven and allow the cake to cool slightly. Carefully remove it from the pan and let it cool completely before slicing.
Tips for a Perfect Castella
For the softest texture, use room-temperature eggs and take your time when whipping the egg whites. The meringue provides most of the cake’s volume, so fold it gently rather than stirring vigorously.
Don’t overbake the cake, as this can make the sponge dry. Once cooled, store it in an airtight container to help retain its moisture.
Soft, fluffy, honey-scented, and wonderfully light—this Castella sponge is the kind of cake that disappears surprisingly fast!
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