Taiwanese Honey Castella Sponge Cake (Fail-Proof)

• 調理時間: 20 mins
• 総時間: 1 hour 40 minutes

材料

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

手順

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.