Castella Cake Recipe
**Ingredients:**
– 4 medium eggs (at room temperature)
– 110g sugar
– 2-3 tablespoons honey
– 100g strong flour
**Preparation:**
1. **Beat the Eggs and Sugar:**
– In a metal bowl, crack the eggs and add the sugar.
– Place the bowl over boiling water and beat with an electric beater on high speed for 6 minutes. The mixture should increase in volume about fourfold.
2. **Incorporate Honey:**
– Add the honey to the egg mixture and beat on medium speed for about 30 seconds.
3. **Add the Flour:**
– Sift 1/3 of the flour into the mixture and beat slightly on medium speed.
– Add another 1/3 of the flour and beat again.
– Finally, add the last 1/3 of the flour and beat until the mixture is smooth and homogeneous, about 1 minute. Be careful not to overmix, as this could cause the cake to become flat.
4. **Prepare the Mold:**
– Line a mold with sulfurized (parchment) paper.
– Pour the batter into the mold.
– Using a skewer, draw a zig-zag pattern through the batter to remove any large air bubbles. This helps ensure an even texture.
5. **Bake:**
– Preheat the oven to 180°C (350°F).
– Bake the cake for 10-15 minutes, or until the top is nicely browned.
– Cover the cake with absorbent paper, lower the oven temperature to 170°C (340°F), and continue baking for approximately 55 minutes.
– Check for doneness by inserting a skewer into the center of the cake; it should come out clean.
6. **Cool the Cake:**
– Once baked, remove the cake from the mold and immediately cover the surface with plastic wrap.
– Flip the cake onto a flat plate and, while it is still hot, place it in a plastic bag.
– Let it sit for 12 hours to develop a fluffy texture.
7. **Serve:**
– Before serving, trim the edges of the cake.
– Enjoy with tea or coffee and a dollop of Chantilly cream for added indulgence.
This Castella cake is known for its delicate, fluffy texture and light sweetness, making it a perfect treat for any occasion.