Ingredients
Equipment
Method
- Fill a pot with an inch of water and bring it to a simmer. In a clean metal bowl, combine the eggs and sugar. Place the bowl over the simmering water and beat with an electric mixer on high speed for 6 minutes until thick and pale.
- Remove the bowl from heat and drizzle in honey. Beat on medium speed for 30 seconds.
- Sift in the strong flour in three parts, mixing on low speed or gently with a whisk until just combined.
- Line an 8x4 or 9x5 inch loaf pan with parchment paper. Pour the batter into the pan and create a zigzag pattern through the batter with a skewer or chopstick to pop air bubbles.
- Preheat oven to 180°C (350°F) and bake for 10-15 minutes until the top is brown. Cover the cake with parchment, reduce temperature to 170°C (340°F), and continue baking for about 55 minutes.
- Once done, remove from the pan using the parchment sling and wrap the cake tightly in plastic wrap. Let rest at room temperature for 12 hours.
- After resting, unwrap the cake, trim the edges with a serrated knife, and slice to serve.
Nutrition
Calories: 120kcalCarbohydrates: 24gProtein: 4gFat: 1gCholesterol: 70mgSodium: 50mgPotassium: 40mgSugar: 12gVitamin A: 5IUCalcium: 3mgIron: 4mg
Notes
Ensure your eggs are at room temperature for the best volume when beaten. It's key to achieving height in the cake.
Weigh your flour for accuracy, as too much can result in a dense cake.
Don’t skip the 12-hour resting period; it’s crucial for the cake’s moisture and texture.
A sharp knife ensures clean slices. Dipping it in hot water before cutting helps with this.
You can customize flavors with matcha, citrus zest, or chocolate while keeping the base recipe intact for authentic Castella.
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