Japanese Honey Cake

We called the Japanese honey cake is Castella before. The cake was brought to Japan by Portuguese merchants, meaning “Bread from Castile”. There are many flavors and very popular in Japan and Taiwan. We often give this cake as a gift to our friends. For most Taiwanese, it is a taste of memory. Today, let us create our own memory. Let’s do it.

YIELD: 6-inch cake | Time: 1 hour 10 min

Ingredients

Japanese Honey Cake Ingredients
  1. 4 large eggs
  2. Honey 25 g
  3. Milk 20 g
  4. Vegetable oil 15 g
  5. Cake Flour 40 g
  6. Sugar 50 g

Tools & Equipment

Hand Mixer

Breville BHM800SIL Handy Mix Scraper Hand Mixer, Silver

Instructions

1. Separate egg yolk and egg white.

Separate egg yolk and egg white

2. Prepare two mixing bowls, and put the parchment paper in the cake pan (6-inch). Place aside.

Prepare two mixing bowls
put the parchment paper in the cake pan

3. Preheat the oven 350°F/180°C

4. Add egg yolk into a mixing bowl and whisk.

5. Add milk, oil, and honey in the bowl and stir. Shift cake flour into the mixture and whisk until combined. Place aside.

whisk egg yolk
add milk
add honey
add oil
Shift cake flour
whisk until combined

6. Add egg white in another mixing bowl and beat with a hand mixer for 30 sec. Add sugar in batches and beating each time until stiff peaks form.

Add egg white and beat with a hand mixer
Add sugar in batches
beating each time
until stiff peaks form

7. Gently fold with a whisk 1/3 the egg whites into the egg yolk batter and whisk until homogeneous. (This step can make us combine egg yolk batter and egg white more easily. You can also use a rubber spatula to whisk)

fold 1/3 the egg whites into the egg yolk batter
whisk until homogeneous

8. Fold the batter mixture into the rest of the egg white and whisk until just combined. (Don’t over mix, it will lead to a flat cake)

Fold the batter mixture into the rest of the egg white
whisk until just combined
whisk until just combined
the batter

9. Pour the batter into the prepared pan. Drop the pan gently several times on the kitchen counter to release air bubbles.

Pour the batter into the prepared pan
Drop the pan gently

10. Bake in the preheated oven for 10 min. Then quickly cover it with Aluminum foil. Lower the temperature to 320°F/160°C and continue baking for 30~40 min.

Bake in the preheated oven for 10 min
top brown
Then quickly cover it with Aluminum foil

11. Remove from the oven and turn the cake over onto a flat plate for taking out from the cake pan. Gently peel off parchment paper and place to cool. When the cake is cold, we can turn the cake over again let the front of the cake on the top.

10. Serve the Japanese Honey Cake.

Finish and enjoy

Japanese Honey Cake