Taiwanese Castella Cake
2024 would be the year we take on the lessons that we learned.
2023 wasn’t a fantastic year for me. It was an accumulation of things over the course of time, compounded by COVID-19, but I came to realise that I had placed all of my eggs into the one basket: work. For those who know me personally, would know that I also work with my partner (Fi, or AKA Ms Honey Buns), and after spending all day at work naturally what do you do over dinner? You talk about your day at work, eat, sleep, repeat.
As a person who thrives on variety, it wasn’t a fulfilling way for me to spend my time and I nostalgically looked back on the years I had spent dividing my time between work, dance fitness instruction and food blogging. It was over a quiet dinner with Fi that I tentatively suggested blogging again – but starting something together. How about we combine my food blogging experience with her years spent cocktail bartending?
As for the name of the blog, it took a little while to come up with something that encapsulated the both of us. We each have our endearments for the other – Honey Bee being mine (they dance for their food) and Honey Buns being Fi’s (because…well… she’s half-Latina and it’s my one of my favourite physical attributes of hers). We have noticed previously that both of our cultures (Taiwan, Peru) have a native bear that looks very similar – the Formosan Black Bear, and the Peruvian Spectacled Bear.
And so this blog, The Honey Bear, was born. Nothing to do with the television series The Bear, but it is very much a fantastic show.
So what better post to start out than with a recipe for Taiwanese Castella Cake, or also known as Taiwanese Honey Cake? You may be more familiar with Japanese Castella Cake. The difference is that Taiwanese Castella is made with cake flour, and has a higher proportion of eggs which makes it much more jiggly than its Japanese counterpart, which is made with bread flour and has a firmer consistency. Taiwanese Castella is almost reminiscent of Japanese cheesecake – but is cheese free!
You will be glad to hear that you use both the egg yolks and whites in this recipe, and won’t have a bunch of yolks or whites left over. The recipe involves separating the two and whisking them separately, before folding them together and baking in a water bath in the oven. The cakes will sink to a certain extent and will wrinkle slightly on the surface upon cooling, but trust me it does not have any impact on the taste or texture. The way to know your Castella cake has turned out perfectly is the quiet “shaaaaaa” noise it makes when you break a slice apart.
No idea what I’m talking about? Only one way to find out – and that’s to get baking!
The Recipe
TAIWANESE CASTELLA CAKE (SERVES 8)
4 eggs (separate the egg whites from the egg yolks)
65g butter
65g milk (whole milk, not low-fat or skim)
65g cake flour
1 tsp baking powder.
2 Tbsp of honey
1 tsp vanilla bean paste
65g caster sugar
Tin size: A deep lamington tin (about 34cm x 24cm) would be best for this, but make sure that the sides are high enough to support the cake as it rises. I don’t have a rectangular tin that’s deep enough, so I split my mixture across a deep square pan and a small circular pan.
Make sure that whatever you use, you also have a larger roasting tray or similar to place it in and fill with boiling water.
- Preheat the oven to 150 degrees Celcius. Ensure your oven rack is placed in the middle with open space above it to allow the cake to rise.
- Lightly grease and line your baking tin(s) with baking paper.
- Separate the egg whites into a large bowl, and the egg yolks into a small bowl.
- In a small saucepan, combine the butter and the milk and melt over low heat until the butter is fully melted. You can also do this in the microwave if you prefer. Allow to cool slightly.
- Into a large bowl, add your cake flour and baking powder and slowly pour in the melted butter and milk while gently whisking.
6. Add in the egg yolks one at a time, whisking until combined.
7. Add in the honey and the vanilla, whisk to combine and put to the side.
8. With a hand or stand mixer, beat the egg whites until white and foamy. With the motor running, add in the sugar a tablespoon at a time and continue to whisk until stiff peaks form.
9. Add a ladle of the egg white mix into the egg yolk mix and gently fold.
10. Spoon in the remainder of the egg white mix into the egg yolk mix, and gently fold until all combined and the colour is all consistent.
11. Pour the mixture into the prepared baking pans. Drop onto the countertop to push out any air bubbles.
12. Place into your larger pan and add in enough boiling water to come halfway up the pans.
13. Bake in your preheated oven for 25-30 minutes. Cake is done when an inserted skewer into the centre comes out clean.
14. Leaving the cake in the oven, turn the oven off and keep the door closed until fully cool.
15. Slice generously and enjoy! Cake will keep for about two days out at room temperature in a sealed box, otherwise if you live in a warm climate I’d recommend keeping it in the fridge where it should last for five days or so (if you don’t devour it before then!).
