Korean Honey Butter Castella Cake

A light, fluffy Korean sponge cake with a golden crust and a rich honey butter glaze. Inspired by Portuguese roots and perfected by Korean bakers, this elegant dessert showcases a delicate crumb and subtle sweetness, ideal for tea or special gatherings. The honey butter topping adds a silky, caramel-like finish that transforms the cake into a showstopper.

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Course: Cakes

Cuisine: Korean

Prep Time: 20

Cook Time: 55

Total Time: 1 15

Servings: servings

Calories: 240kcal

Author: Lila benett

Ingredients

4 large eggs
1 cup granulated sugar
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup whole milk
1/2 cup unsalted butter
1/4 cup honey
1/2 cup powdered sugar

Instructions

Preheat oven to 180°C (350°F)
Line a 9x13-inch baking dish with parchment paper
In a bowl, whisk egg yolks with granulated sugar until light and thick
Melt butter and mix into yolk-sugar mixture
Stir in milk, flour, baking powder, and salt until smooth
In a separate bowl, whip egg whites with a whisk or stand mixer until stiff peaks form
Gently fold whipped egg whites into the batter
Pour into prepared baking dish
Bake for 55 minutes or until golden and springy in center
Let cool completely
Mix melted butter, honey, and powdered sugar to form glaze
Brush or drizzle glaze over cooled cake

Notes

Use room temperature eggs for better volume when whipping
Avoid overmixing the batter after adding flour to preserve airy texture
Store leftovers in an airtight container at room temperature for up to 3 days
Glaze can be prepared in advance and refrigerated

Nutrition