Decadent Castella Cake
Ingredients:
- 4 medium eggs, at room temperature
- 110g sugar
- 2-3 tablespoons honey
- 100g strong flour
Preparation:
- Begin by breaking the eggs into a metal bowl and adding sugar. Using an electric mixer, beat the mixture over boiling water at high speed for approximately 6 minutes. You’ll notice the volume of the beaten eggs increase by about four times.
- Incorporate the honey into the egg mixture and continue beating on medium speed for around 30 seconds.
- Sift one-third of the flour into the mixture, gently beat on medium speed, then add another one-third of the flour and beat again. Finally, add the remaining flour and beat until just combined, about 1 minute. Avoid overmixing to prevent the cake from collapsing or becoming dense.
- 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 for the cake.
- Bake in a preheated oven at 180°C for 10-15 minutes until the top develops a deep brown color. Then, quickly cover the cake with kitchen paper, reduce the temperature to 170°C, and continue baking for approximately 55 minutes in total. To test for doneness, insert a skewer into the center of the cake—if it comes out clean, the cake is ready.
- Once baked, remove the cake from the mold and immediately cover its surface with plastic wrap.
- Invert the cake onto a flat plate and, while still hot, place it in a plastic bag. Allow it to rest for 12 hours to achieve a moist texture.
- Before serving, trim the edges of the cake. Enjoy it with a cup of tea or coffee and a dollop of Chantilly cream for an extra touch of indulgence.
