- Prepare the Egg Mixture:In a metal bowl, break the eggs and add the sugar. Using an electric mixer, beat the mixture over boiling water on high speed for 6 minutes until the volume increases by about four times.
- Incorporate Honey:Add the honey to the egg mixture and beat on medium speed for about 30 seconds.
- Add Flour:Sift one-third of the flour into the egg mixture and lightly beat on medium speed. Repeat with the second third, and finally add the remaining third of the flour. Mix until just blended, about 1 minute, taking care not to overmix to avoid the cake collapsing or becoming flat.
- Prepare the Mold:Line a mold with parchment paper and pour the batter into it. Use a skewer to draw a zigzag line through the batter to eliminate any large air bubbles, ensuring a uniform texture.
- Bake the Cake:Preheat the oven to 180°C. Bake the cake for 10-15 minutes until the top is deep brown. Cover the cake quickly with kitchen paper, reduce the oven temperature to 170°C, and continue baking for a total of about 55 minutes. Check doneness by inserting a skewer; the cake is ready when it comes out clean.
- Cool and Moisturize:Once baked, remove the cake from the pan and immediately cover the surface with plastic wrap. Turn the cake onto a flat plate and place it in a plastic bag while still hot. Let it rest for 12 hours to achieve a moist texture.
- Serve:Before serving, trim the sides of the cake. Pair with tea or coffee and a dollop of Chantilly cream for an extra indulgence.
Enjoy your delicious Castella Cake!
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