Castella Cake
Learn how to make traditional Taiwanese Castella cake! This light, spongey sponge cake is raised with egg foam and made with simple ingredients like eggs, flour, honey, and sugar.
Learn how to make traditional Taiwanese Castella cake! This light, spongey sponge cake is raised with egg foam and made with simple ingredients like eggs, flour, honey, and sugar.
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Preheat your oven to 320°F (160°C) and grease an 8×4 inch loaf pan. Set aside.
Sift 2/3 cup of flour into a bowl. Break 3 eggs in their own bowl and mix with an electric mixer.
Add 1/4 cup of sugar to your eggs, and mix with your mixer on high speed.
Mix the sugar and eggs together for 4-5 minutes, or until the mixture's color becomes pale and has thickened.
Turn the mixer speed down and add 4 tablespoons of honey, a pinch of salt, and 1 tablespoon of water.
Mix everything in your egg bowl for about a minute before adding the sifted bread flour.
Add a third of the flour and mix until combined. Continue to add the flour one-third at a time until it has all been mixed into the batter.
Pour batter into your greased loaf pan. Tap on counter a couple of times to remove air bubbles.
Place loaf pan on oven's center rack for 35-40 minutes until golden brown.
Check doneness by inserting a skewer - if it comes out clean, it's done. If dirty, bake 5 more minutes.
Once finished baking, brush with honey and water mixture (1 tablespoon each).
Flip the cake over onto a plate and place in a sealed plastic bag while still hot, removing all air.
Leave wrapped cake on counter for 12 hours.
After 12 hours, cut off the golden-brown sides and slice to serve.
