I also got this recipe from one of my favorite book, 周老師的美食教室:輕蛋糕
Honey cakes look just like castella cake, which is from Japan. The way they're baked are the same; they're both baked in a wood frame under low temperature. The technique of using wood frame helps the cake to form a dark brown top. I didn't have the wood frame, so I used foil cupcake liners. Also the recipe I use contains some melted butter, unlike the original castella cake, which is oilless and butterless. But those cupcake tastes great! They're light and taste great with tea!
You'll need to melt some butter
First, whisk egg yolks and butter together until well blended. Whisk in honey, mix until the color changes
Whisk in milk and salt
Whisk in sifted flour and mix until well-blended
In another bowl, beat egg whites and sugar until stiff beaks form
There's almost nothing more beautiful than whipped egg whites
Combine the original batter and the egg whites. First mix with a whisk
Then with a rubber spatula
Put those puppies in the oven
After they sit in the oven for three minutes, stir the batter and tap the baking pan to get the air bubbles out. Do this for three times. And then continue baking them until they're done.
I waited too long to stir them, so the surfaces are bumpy. Since I made them into 8 cupcakes instead of one cake, I should have given them a stir every minute for three times.
Here's the complete recipe:
Light Honey Cake
5 egg yolks
50g melted butter
1/4 tsp salt
150g cake flour
5 egg whites
100g granulated sugar
1. Preheat oven to 165C/329F
2. Slowly drizzle melted butter into the egg yolks while whisking, mix together until well blended.
3. Whisk in honey and beat until the color turns into pale yellow and the volume of batter increases.
4. Greadually add in milk and salt while whisking
5. Mix in sifted flour
6. In another bowl, beat egg whites until foamy, add in 1/3 sugar. Beat until all the big bubbles have disappeared, add in half the remaining sugar. Beat until soft peaks form; then add in the rest of the sugar and beat until stiff peaks form.
7. Add 1/3 whipped egg whites into the egg yolk batter, mix with a whisk until almost blended.
Fold in half of the remaining egg whites and mix with a rubber spatula using the folding method
Add the batter to the rest of the egg whites and fold gentally until well blended.
8. Pour batter into the cupcake liner, tap them on the counter to get rid of the air bubbles
9. Put cupcakes on the bottom rack and bake for 1-2 minutes, pull out the wire rack and stir the batter a bit, to get rid of the air bubbles. Bake for another 1-2 minutes, stir again. Do this for 3 times in total; then bake for another 12-15 minutes (45 minutes if you're making one cake)
10. Poke some holes all over the cupcakes with a toothpick
11. Add a little water to some honey to thin it out. Brush the honey syrup on the cupcakes.
* If you don't have cake flour, measure out 150g all-purpose flour and take out 2 Tbsp flour.