Japanese · Dessert
Honey Sponge Pancake Stack
A Japanese-style castella-inspired sponge stack built from a honey-sweetened whisked batter, baked light and springy, then layered with warm honey butter glaze and softly whipped cream for a teahouse-style finish.
$1
20 minsPrep
18 minsCook
48 minsTotal
MediumLevel
Nutrition per serving
317Calories
5.8gProtein
17.8gFat
34.5gCarbs
20.4gSugar
0.3gFiber
206mgSodium
146mgChol
8.7gSat Fat
86mgPotassium
40mgCalcium
1.4mgIron
0.3mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Japanese Honey Lager
local
Yuzu Ramune
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Separate the eggs; whisk egg yolks with half the honey and the milk until pale and smooth.
2
In a clean bowl, whip egg whites with sugar to stiff, glossy peaks using a hand mixer.
3
Sift the cake flour and baking powder over the yolk mixture and fold in gently, then fold in the vegetable oil.
4
Fold the whipped egg whites into the batter in three additions, keeping as much air as possible.
5
Divide the batter between two lightly greased 10cm round cake tins and tap to level.
6
Bake at 160C for 16-18 minutes until a skewer comes out clean and the tops spring back to touch.
7
Cool the sponges on a wire rack for 10 minutes, then turn out and cool completely.
8
Warm the remaining honey with the softened butter until glossy, then brush over the top of each sponge layer.
9
Stack the two sponges with whipped cream between the layers and a final dollop on top.
10
Slice the stack in half to serve as 2 wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g Egg, separated,
- 35g35g Cake Flour, sifted,
- 12g12g Sugar White,
- 18g18g Honey,
- 15g15g Whole Milk,
- 2g2g Baking Powder,
- 5g5g Vegetable Oil,
- 15g15g Butter, softened, 1
- 15g15g Honey, 1
- 25g25g Heavy Cream, whipped, 1
