Silent on the Post? I Might Pause Posting – Here’s Why!
Indulge in the Delight of Castella Cake 😋
Ingredients:
- 4 medium eggs, at room temperature
- 110g sugar
- 2-3 tablespoons honey
- 100g strong flour
Preparation:
- In a metal bowl, crack the eggs, add sugar, and beat vigorously with an electric mixer over simmering water for 6 minutes. The egg volume will increase by approximately 4 times.
- Incorporate honey into the egg mixture and beat at medium speed for about 30 seconds.
- Gradually sift in 1/3 of the flour, beating at medium speed, then add another 1/3 of the flour and repeat. Finally, add the remaining flour and beat until just combined, about 1 minute. Avoid overmixing to prevent the cake from deflating.
- Line a baking mold with parchment paper and pour in the batter. Use a skewer to eliminate large air bubbles by drawing a zigzag pattern through the batter, ensuring an even texture.
- Bake at 180°C in a preheated oven for 10-15 minutes until the top is golden brown. Quickly cover with absorbent paper, reduce the temperature to 170°C, and continue baking for a total of about 55 minutes. Test for doneness by inserting a skewer; if it comes out clean, the cake is ready.
- Once baked, remove the cake from the mold and immediately cover the surface with plastic wrap.
- Invert the cake onto a flat plate and, while still warm, place it in a plastic bag to rest for 12 hours, allowing it to develop a fluffy texture.
- Trim the edges of the cake before serving. Pair with tea or coffee and a dollop of whipped cream for added indulgence.
