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You know your Taiwanese Honey Castella Sponge Cake is successful when you can hear the slight “sizzle” when you take a bite.
Super moist, bouncy, soft, and slightly sweet Taiwanese Honey Castella Sponge Cake is super easy to make at home and is the best cake for summer picnics!
I grew up eating my mom’s Taiwanese Honey Castella Sponge Cake, and I swear it is the best cake ever!
If you never try Taiwanese Honey Castella Sponge Cake before, it is a bouncy sponge cake that has a slight sweetness from the honey. It is super moist as the cake is baked and steamed, giving the cake its volume and moisture.
Here is my pro-tip, top the cake with some homemade whipped cream and fresh strawberry, and this is the cake that I can eat for the rest of my life.
Taiwanese Honey Castella Sponge Cake is super easy to make at home.
We tested this recipe 3x to ensure all the measurement is correct, and I also took step by step photos to ensure your sponge cake comes out bouncy, moist, and delicious.
Do you like Taiwanese Street Food? Here are more recipes that you will LOVE!
- Taiwanese Fried Chicken (Crispy and Light!)
- Chicken Dumplings (SUPER JUICY)
- Black Pepper Steak Sauce (Nightmarket Style!)
- Milk Mochi (4 Ingredients ONLY!)
Ingredients
- 8 Eggs (separate egg white and egg yolks)
- 130 g of Cake Flour
- Butter– 130g
- Milk– 130g
- 2.5 tbsp of Honey
- 1 tbsp of Vanilla
- 130 g of Sugar
- Separate the egg white and egg yolk into two different bowls.
- In a pot, add in milk and butter. Turn the heat to medium-low, and cook until the butter is fully melted.
- In a large bowl, add in cake flour, and slowly pour in the melted butter and milk mixture. Pour while gently stirring.
- Add in the egg yolks, one at a time. Mix until combined, and repeat until all the egg yolks are mixed well. (refer to photo for consistency)
- Drizzle in honey and vanilla, mix together.
- Beat the egg white with a hand mixer, once bubbles are formed, add in sugar ⅓ at a time.
- Keep beating until egg white becomes a stiff consistency and hold its shape (refer to photo).
- Add 2 ladles of the egg white into the egg yolk mixture, and gently fold.
- Finally, pour all the egg white into the egg yolk mixture and gently fold till everything is combined.
- Pour the mixture into a baking pan lined with parchment paper. Drop the pan to push out all the air bubbles.
- In a larger pan, add in enough hot water where around ¾ of the smaller container will be covered in water. Add in the container and bake at 300 F for 60 minutes.
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5 from 1 vote
Taiwanese Honey Castella Sponge Cake
You know your Taiwanese Honey Castella Sponge Cake is successful when you can hear the slight “sizzle” when you take a bite. Super moist, bouncy, soft, and slightly sweet Taiwanese Honey Castella Sponge Cake is super easy to make at home and is the best cake for summer picnics!
Prep Time20 minutes mins
Active Time1 hour hr
Total Time1 hour hr 20 minutes mins
Course: Dessert
Cuisine: Taiwanese
Diet: Vegetarian
Keyword: Asian Food, Breakfast, Dessert, Easy, Easy Recipes
Yield: 4 People
Calories: 687kcal
Materials
- 8 Eggs separate egg white and egg yolks
- 130 g Cake Flour
- 130 g Butter
- 130 g Milk
- 2.5 tbsp honey
- 1 tbsp Vanilla
- 130 g Sugar
US Customary – Metric
Instructions
Separate the egg white and egg yolk into two different bowls.
In a pot, add in milk and butter. Turn the heat to medium-low, and cook until the butter is fully melted.
In a large bowl, add in cake flour, and slowly pour in the melted butter and milk mixture. Pour while gently stirring.
Add in the egg yolks, one at a time. Mix until combined, and repeat until all the egg yolks are mixed well. (refer to photo for consistency)
Drizzle in honey and vanilla, mix together.
Beat the egg white with a hand mixer, once bubbles are formed, add in sugar ⅓ at a time.
Keep beating until egg white becomes a stiff consistency and hold its shape (refer to photo).
Add 2 ladles of the egg white into the egg yolk mixture, and gently fold.
Finally, pour all the egg white into the egg yolk mixture and gently fold till everything is combined.
Pour the mixture into a baking pan lined with parchment paper. Drop the pan to push out all the air bubbles.
In a larger pan, add in enough hot water where around ¾ of the smaller container will be covered in water. Add in the container and bake at 300 F for 60 minutes.
Video
Nutrition
Calories: 687kcal | Carbohydrates: 69g | Protein: 18g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 446mg | Sodium: 365mg | Potassium: 239mg | Fiber: 1g | Sugar: 46g | Vitamin A: 1405IU | Vitamin C: 0.1mg | Calcium: 110mg | Iron: 2mg
