This pillow-like sponge cake is the Taiwanese old school sponge cake. They are extremely soft, fluffy and full of egg flavour. Very simple yet classic and delicious cake. First, start by lining the loaf pan with a parchment paper. You can lightly brush the pan with oil to help the parchment paper stick to the pan. Put the eggs in warm water for 10 minutes to let it come up to temperature. This helps the beating process. Traditionally, the batter was beaten over warm water but that’s too much work for the home kitchen.
Beat the 6 egg whites and 8 egg yolks together on high with a stand mixer for about 5 to 10 minutes, gradually adding sugar. The egg batter should be about 3-4 times the volume when completed. The batter should create ribbons as it falls. Mix hot water with honey, slowly add into the egg batter and mix on low speed for about 1 minute. Add in sifted bread flour and mix on low speed for about 1-2 minutes until fully incorporated.
Pour into a loaf pan to about ⅔ full. Scrape with a spatula or toothpick to remove air bubbles. Bake in a 325° F preheated oven for 10 minutes first then drop down the heat to 300° F and bake for another 30 to 40 minutes. Insert a toothpick and if it comes out clean, then it’s ready to come out of the oven. After removing from oven, drop the loaf with the pan from about 1 foot to release the air pressure and it will keep the cake from collapsing. Mix 1sp of honey and 1tsp of hot water to create the honey sauce.
Lightly brush the honey sauce over the cake and let the cake cool for about 10-15 minutes. While still warm to the touch, take a plastic wrap and place it on the countertop. Flip over the cake face down and wrap up the cake completely with plastic wrap. If you have a smaller wrap, use two sheets to completely wrap the cake. Store in the fridge for at least 12 hours or overnight for the flavour to enhance and permeate throughout the cake. Let it come up to room temperature and cut into slices using a serrated bread knife and enjoy with a cup of tea.
- 1 ½ cup bread flour
- 1 cup of sugar
- 6 egg whites
- 8 egg yolks
- ¼ cup honey
- ¼ cup hot water
- 1 tsp honey
- 1 tsp hot water
- Line loaf pan with parchment paper
- Whip the eggs on high until ribbons form (about 5 to 10 minutes)
- Gradually add sugar when beating the eggs
- Add hot water to honey to dilute
- Add honey mixture to eggs and beat for another minute
- Fold in bread flour and mix on low until incorporated
- Pour into loaf pans to about ⅔ full
- Use spatula and scrape through the batter to remove air bubbles
- Bake at 325° F for 10 minutes
- Drop the heat down to 300° F and bake for another 30-40 minutes
- Insert a toothpick and if it comes out clean, it’s ready
- Remove from oven and drop the loaf with the pan from 1 foot to release the air pressure
- Mix 1 tbsp of honey with 1 tbsp hot water to make honey sauce
- Lightly brush honey sauce over the cake
- Let the loaf cool for about 10-15 minutes
- Flip it upside down and remove the parchment paper
- Cover the whole cake in plastic wrap and store in the refrigerator overnight
- Let the cake come to room temperature and cut into 1” slices and serve