Castella Cake
Ingredients:
- 4 medium eggs, at room temperature
- 110g sugar
- 2-3 tablespoons honey
- 100g strong flour
Preparation:
- In a metal bowl, break the eggs, add the sugar and beat with an electric mixer over boiling water at high speed for 6 minutes. The volume of beaten eggs will increase by approximately 4 times.
- Add the honey to the egg mixture and beat on medium speed for about 30 seconds.
- Sift 1/3 of the flour into the mixture, then beat lightly on medium speed, then add another 1/3 of the flour and beat. Add the last third of the flour and beat until combined, about 1 minute. Do not overmix or the cake will fall or become flat.
- Place parchment paper in a mold and pour the batter into the mold. Using a skewer, draw a zigzag line to remove any large air bubbles from the dough. This way the cake will have a uniform texture.
- Bake at 180°C in a preheated oven for 10 to 15 minutes until the top is nicely brown. Then quickly cover with absorbent paper, lower the temperature to 170°C and continue cooking. It takes about 55 minutes in total. Try a skewer, when it comes out clean, the cake is done.
- When the cake is cooked, remove it from the pan and immediately cover the surface with plastic wrap.
- Invert the cake onto a flat plate and, while it is hot, put it in a plastic bag and let it sit for 12 hours so that the cake has a soft texture.
- Before serving, cut the sides of the cake. Serve with tea or coffee and a dollop of Chantilly cream for added decadence.
