Ingredients

The following ingredients have 8 Servings
  • 3 large eggs, at room temperature (do not use cold eggs)
  • 100g bread flour (about 2/3 cup)
  • 1/4 cup + 2 tablespoons (about 90ml) granulated sugar
  • 60ml honey + extra for brushing
  • 1 tablespoon water
  • Pinch of salt

Instruction

  • Preheat the oven to 320ºF (160Cº).
  • Brush the bottom and sides of an 8”x 4″ loaf pan with oil or use a cooking spray.
  • Sift the flour in to a large bowl and set aside.
  • Place the eggs in a large bowl and mix using a hand mixer.
  • Add the sugar and mix on high speed for about 4-5 minutes, until the color turns a pale yellow and the texture has thickened.
  • Turn the speed down to 3 or 4 and add the honey, water, and salt. Mix for 1 minute.
  • Add about a third of the bread flour and mix until combined. Repeat the same step until all the flour has been used. The entire process shouldn’t take more than a minute or so.
  • Pour the batter into the loaf pan and tap it a few times on the counter to remove some of the air bubbles.
  • Bake in the middle rack for 35-40 minute, until golden brown and fully baked. To test the doneness of your castella, stick a skewer in the center of the cake – if it comes out clean, it’s ready. If not, bake for an additional 5 minutes.
  • Take the cake out of the oven and place it on the stove top. Mix 1 tablespoon honey with 1 teaspoon water and brush the mixture on top of the castella cake.
  • Flip the cake over using a plate and transfer it to a plastic bag while it’s still hot. Fold the bag so that all sides of the cake are pressing against it – alternatively you could wrap the cake in plastic wrap – and leave it on the counter for 12 hours. 
  • Slice off the golden brown sides of the cake – except for the top and bottom – and cut 1-inch thick slices. Serve.