Taiwanese Honey Castella Cake with Bee K’onscious
This cake is lightly sweetened with Bee K’onscious raw honey…it is very delicate, soft and it melts in your mouth. Great as it is or served with a dollop of fresh whipped cream.
Before I continue…I need to disclose the following…I received a sample of Organic Raw Bee K’onscious honey for review purpose and I was not financially compensated for this post, all the opinions are completely mine own based on my experience.
I saw and heard of raw honey but never had the chance to try, so when the company contacted me, I thought that it was a good opportunity to give a try…so here I am writing this post…and I am glad I did…as a matter of fact, I already baked this cake twice and ready for the third time…
– What is raw honey?
Raw honey is processed differently as compared to the regular honey. Apparently ray honey contains more minerals, vitamins and bioactive plants compounds. Moreover, raw honey contains bee pollen with are not found in regular honey due to processing.
– How the Taiwanese Castella cake tastes with Organic Brazilian Raw Honey?
Well, the raw honey is not as sweet as the regular ones, giving the cake a light and delicate flavor of honey, not overwhelming…indeed a great addition to the already refined cake. I hope you are not “tired” of Taiwanese Castella Cakes…
– Are you ready to check the recipe?
- 6 large eggs (total weight of approximately 300g) separated, (make sure the bowl with egg white does not contain any trace of grease)
- 70 g vegetable oil (I used sunflower)
- 60 g organic raw honey
- 60 ml milk
- 1 teaspoon vanilla extract
- 100 g cake flour
- 1 pinch salt
- 10 g white vinegar
- 60 g white sugar (depending on your taste)
Preheat oven at 300oF
In a small pan, add the vegetable oil and place in a low heat until small bubbles appear on the side of the pan.
Pour the warm/hot oil into a heat resistant bowl and add the sifted cake flour, mix well to form a thick paste. Add the raw honey and then the milk.
Add the egg yolks 3 at the time, mixing well into the batter each time.
Add the vanilla extract, the batter will be somehow. Mix until well combined, at this point the mixture will resemble a thin pancake batter.
In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form.
Add the sugar slowly into thirds. Whisk until soft peaks form (very important that the egg whites are SOFT PEAKS). Do not over beat, the meringue should be shiny and form soft peaks.
Add about ⅓ of the meringue to the peanut butter/egg yolk mixture and mix gently until all the egg white is incorporated to the batter.
Pour the peanut butter/egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter. Do not over mix.
Pour the batter into 2 loaf pans (20 cm x 7 cm or 7 ¾ x 2 ¾ inch) lined with parchment paper. Tap gently the pan to remove excess of air bubbles.
Place the pan into a tray and fill with approximately 2 cm or ¾ inch of hot water and place into the oven.
Bake for approximately 45 minutes, then decrease the temperature to 285oF and bake for another 10 minutes or until a wooden stick inserted in the middle of the cake comes out clean.
Remove the pans from the oven and the cake from the pans. Let is sit on a wire rack.
Gently remove the parchment paper and let it cool completely on the wire rack.
Serve at room temperature or cold.
Keep the cake in the refrigerator for up to 7 days, although it will be all gone by then.
– Would like to see more light cakes recipe? Check these out…