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.
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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.
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!
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.
Hi Tiffy,
I don’t have cake flour can I use all purpose flour instead?
Thanks Tina
Yes 🙂 it may come out a bit stiffer, so you can add in 1.5 tbsp of corn starch to soften
What size pan are you using?
Thanks,
Stacy
Hi,
I an using 8 square 2 inch 🙂
happy baking!!
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.
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
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.
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
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?
Hi 🙂
apologize for the mistake, its 300F 🙂
happy baking!!
Tiffy
Which cake flour do you use?
hi 🙂
I use robinhood cake flour
Hey Tiffany,
Is it bake and 300F or 350F (you say 350F in video). Also what size cake pan are you using?
Thanks! 🙂
Hi Sadie,
sorry for the mistake! its 300F! and my pan is 8-inch square 🙂
Tiffy
Hi Tiffy! What size baking pan is this?
Also, the recipe says 300 but the video says 350. Which one is correct? Thank you!
Hi,
I apologize for the mistake, its 300 🙂
the banking pan I use is 8-inch square 🙂