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Tiffy Cooks

Easy Asian Recipes

21 Days of Street Food, Dessert, Desserts, Nightmarket Series, Recipes, Search By Ingredients, Search By Series, Vegetarian, Vegetarian Friendly · July 1, 2021

Taiwanese Honey Castella Sponge Cake (Fail-proof)

Taiwanese Honey Castella Sponge Cake (Fail-proof)

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 (Fail-proof)

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. 

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Do you like Taiwanese Street Food? Here are more recipes that you will LOVE! 

  • Taiwanese Fried Chicken (Crispy and Light!)
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  • Black Pepper Steak Sauce (Nightmarket Style!)
  • Milk Mochi (4 Ingredients ONLY!)
Taiwanese Honey Castella Sponge Cake (Fail-proof)

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 
  1. Separate the egg white and egg yolk into two different bowls.
Separate the egg white and egg yolk
  1. In a pot, add in milk and butter. Turn the heat to medium-low, and cook until the butter is fully melted. 
  1. In a large bowl, add in cake flour, and slowly pour in the melted butter and milk mixture. Pour while gently stirring. 
  1. 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) 
  1. Drizzle in honey and vanilla, mix together. 
  1. Beat the egg white with a hand mixer, once bubbles are formed, add in sugar ⅓ at a time. 
  1. Keep beating until egg white becomes a stiff consistency and hold its shape (refer to photo). 
stiff egg white consistency
  1. Add 2 ladles of the egg white into the egg yolk mixture, and gently fold. 
  1. Finally, pour all the egg white into the egg yolk mixture and gently fold till everything is combined. 
cake mixture
  1. Pour the mixture into a baking pan lined with parchment paper. Drop the pan to push out all the air bubbles.
  1. 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. 
Taiwanese Honey Castella Sponge Cake
Print

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 mins
Active Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: Taiwanese
Keyword: Asian Food, Breakfast, Dessert, Easy, Easy Recipes
Yield: 4 People

Materials

  • 8 Eggs separate egg white and egg yolks
  • 130 g of Cake Flour
  • 130 g of Butter
  • 130 g of Milk
  • 2.5 tbsp of Honey
  • 1 tbsp of Vanilla
  • 130 g of Sugar

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

Posted In: 21 Days of Street Food, Dessert, Desserts, Nightmarket Series, Recipes, Search By Ingredients, Search By Series, Vegetarian, Vegetarian Friendly

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Comments

  1. Tina Danh says

    July 2, 2021 at 7:46 pm

    Hi Tiffy,

    I don’t have cake flour can I use all purpose flour instead?

    Thanks Tina

    • Tiffany says

      July 2, 2021 at 7:58 pm

      Yes 🙂 it may come out a bit stiffer, so you can add in 1.5 tbsp of corn starch to soften

  2. Stacy Yang says

    July 3, 2021 at 7:05 am

    What size pan are you using?

    Thanks,

    Stacy

    • Tiffany says

      July 8, 2021 at 5:42 pm

      Hi,

      I an using 8 square 2 inch 🙂

      happy baking!!

  3. Anh says

    July 4, 2021 at 6:13 pm

    Hello! I don’t have a food scale, so I was wondering if you have the recipe in cups? I’ve tried converting but the consistency was not the same like your picture/video.

    • Tiffany says

      July 8, 2021 at 5:42 pm

      Hi Anh,

      Unfortunately, for cake recipes, I recommend using a food scale to get the most accurate results.

      I got mine from Amazon for less than $10 🙂 super handy!!

      Tiffy

  4. Olivia says

    July 5, 2021 at 10:48 pm

    This castella looks absolutely dreamy! I’m Taiwanese-Australian and I love recreating my favourite Taiwanese foods, and I’m so glad I found you and your recipes!

    Does the recipe need to be baked in a conventional or convection oven? I only have a convection oven at home, and everytime I’ve tried to make sponge cakes that are baked in a water bath, they never come out right (e.g. dense or deflated). Also does the cake pan need to be a certain height in order for the cake to grow sufficiently tall? I’m worried my cake pan is not deep enough.

    • Tiffany says

      July 8, 2021 at 5:41 pm

      Hi )

      you can use both, I tested actually in both types of ovens and it works. just make sure to add enough water in the pan so it is half baked and half steam.

      i use 8-inch square pan, mine is around 2-inch in height. I recommend at least 2-inch

      happy baking <3

      Tiffy

  5. ornitier says

    July 6, 2021 at 8:04 am

    definitely looking forward to trying this recipe!! in the written instructions, the temperature given for baking is 300°, but in the video you say 350°; which is correct?

    • Tiffany says

      July 8, 2021 at 5:39 pm

      Hi 🙂

      apologize for the mistake, its 300F 🙂

      happy baking!!

      Tiffy

  6. Alyssa says

    July 6, 2021 at 8:21 am

    Which cake flour do you use?

    • Tiffany says

      July 8, 2021 at 5:39 pm

      hi 🙂

      I use robinhood cake flour

  7. Sadie B says

    July 6, 2021 at 6:12 pm

    Hey Tiffany,

    Is it bake and 300F or 350F (you say 350F in video). Also what size cake pan are you using?

    Thanks! 🙂

    • Tiffany says

      July 8, 2021 at 5:38 pm

      Hi Sadie,

      sorry for the mistake! its 300F! and my pan is 8-inch square 🙂

      Tiffy

  8. M says

    July 6, 2021 at 6:39 pm

    Hi Tiffy! What size baking pan is this?
    Also, the recipe says 300 but the video says 350. Which one is correct? Thank you!

    • Tiffany says

      July 8, 2021 at 5:37 pm

      Hi,

      I apologize for the mistake, its 300 🙂

      the banking pan I use is 8-inch square 🙂

Next Post >

Taiwanese Fried Chicken (Crispy and Light!)

About Me
Hi! I am Tiffy and I am a HUGE foodie. I love to cook, I love to eat, and I love sharing what I love with the world.
I was born in Taiwan, a country with some of the best street food in the world. When I think back to my childhood, I remember all the fantastic restaurants my dad brought me to when I was young. You see, my family is also huge foodies; we use to wander around night markets every weekend, skip the last period in class to try out new restaurants, and every summer, we would travel around Taiwan exploring all the new “must try” dishes around the country.

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