A traditional Japanese sponge cake with a moist, springy texture and glossy golden top. Made with just eggs, sugar, honey, flour, and milk for an incredibly light and delicate cake perfect for teatime.
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Prep your pan and oven: Preheat your oven to 180°C (top and bottom heat). Line a 23 x 23 cm square cake tin with baking paper. Set aside.
Whip the eggs and sugar: Using a stand mixer fitted with the whisk attachment, add eggs and sugar to the bowl. Beat at 37°C for 8 minutes until light and fluffy.
Incorporate milk and honey: Add milk and honey. Continue mixing at 37°C for another 2 minutes until well combined.
Fold in the flour: Sift in the cake flour. Gently fold it into the batter by hand using a spatula. Be careful not to overmix, or your batter may collapse.
Bake the cake: Pour the batter into the prepared cake tin. Bake at 180°C for 20 minutes, then cover with foil to prevent over-browning and bake for another 20–25 minutes.
Cool upside down: Let the cake cool in the pan for 5 minutes. Then carefully remove it and flip it upside down onto a cooling rack. Let it cool for 40 minutes to retain its shape and texture.
Slice and serve: Slice the cake into neat rectangular pieces. Enjoy on its own or with a warm cup of green tea.
