Dessert
Masa Castella Sponge Cake
PrepPr20 minCookCk50 minTotalTot1 h 10 minServesSrv1 loaf (about 10–12 slices)Ca:PCa:P1:3.0
Ingredients
- 6 large eggs, room temperature
- 200 g sugar (about a cup)
- 120 g masa harina (about a cup), sifted
- 3 tbsp honey, warmed
- 2 tbsp hot water
Directions
- Preheat oven to 320°F (160°C). Line a loaf pan (8.5 x 4.5 in) with parchment paper.
- In a large bowl, beat eggs with an electric mixer on high until thick and pale, about 5–7 minutes.
- Gradually add sugar while beating, until the mixture is fluffy and tripled in volume.
- In a small bowl, dissolve honey in hot water, then stir into the batter.
- Sift in masa harina in batches, folding gently with a spatula until just combined (avoid deflating the batter).
- Pour batter into the prepared loaf pan. Tap lightly to remove air bubbles.
- Bake at 320°F for 50 minutes, or until golden brown and a toothpick inserted comes out clean.
- Remove from oven, cover the top with plastic wrap while still hot to keep moisture, and let cool in the pan.
- For best flavor and texture, wrap tightly and refrigerate overnight before slicing.
Nutrition Facts
Per serving (1 of 10). Does not change when you scale ingredients.
- Calories 194.33
- Total Fat 35.2g
- Saturated Fat 9.6g
- Polyunsaturated Fat 5.5g
- Monounsaturated Fat 10.9g
- Cholesterol 1233 mg
- Sodium 394.5 mg
- Carbohydrate 369.9g
- Fiber 8.8g
- Sugar 273.2g
- Starch 82.8g
- Protein 46.6g
- Calcium 286.8 mg
- Phosphorus 848.5 mg
- Ca:P ratio 1:3.0
- Vitamin A 540 mcg
- B1 (Thiamin) 0.5 mg
- B2 (Riboflavin) 1.3 mg
- B3 (Niacin) 2.1 mg
- B6 0.5 mg
- Folate 213 mcg
- B12 3.1 mcg
- Copper 0.2 mg
- Zinc 5.7 mg
- Selenium 93.3 mcg
