ADVERTISEMENT
1. Prepare Your Tools:
- Preheat the oven to 320°F (160°C).
- Line a 7×7-inch (or similar) square cake pan with parchment paper. Ensure there’s some overhang for easy removal.
2. Beat the Eggs:
- Crack the eggs into a mixing bowl.
- Add the sugar and place the bowl over a pan of simmering water (double boiler setup). Whisk gently to dissolve the sugar and warm the eggs slightly. This helps the batter aerate better.
3. Whip the Egg Mixture:
- Using an electric mixer, whip the eggs on high speed for 5-7 minutes until they triple in volume, are pale yellow, and form ribbons when you lift the beater.
4. Add Honey and Milk:
- Mix the honey with the tablespoon of hot water. Gently fold the honey mixture and milk into the whipped eggs.
5. Incorporate the Flour:
- Sift the bread flour again directly into the egg mixture. Fold gently with a spatula, being careful not to deflate the batter.
6. Pour and Bake:
- Pour the batter into the prepared pan. Tap the pan lightly on the counter to remove air bubbles.
- Bake for 30-35 minutes or until the top is golden brown and a skewer inserted comes out clean.
7. Cool and Rest:
- Once out of the oven, drop the pan gently onto the counter to prevent shrinking.
- Allow the cake to cool completely. For the best texture, wrap the cake in plastic wrap once cooled and let it rest overnight.
8. Slice and Serve:
- Trim the edges for a clean look, then slice into rectangular pieces. Enjoy with tea or coffee!
Do you want a variation, like a matcha or chocolate Castella? 😊
ADVERTISEMENT