📝 Ingredients:
- 4 large eggs, room temperature
- 120g (about 1/2 cup + 1 tbsp) sugar
- 100g (about 3/4 cup) bread flour, sifted
- 2 tbsp honey
- 1 tbsp warm water
- (Optional: a pinch of salt or a little vanilla for added flavor)
👩🍳 Instructions:
1. Preheat and Prepare Pan:
- Preheat your oven to 160°C (320°F).
- Line a loaf pan (or 7″x3″ rectangular pan) with parchment paper. Leave some overhang to help lift the cake out later.
2. Mix Honey Mixture:
- In a small bowl, mix honey with 1 tbsp warm water to loosen it. Set aside.
3. Beat the Eggs and Sugar:
- Crack the eggs into a large mixing bowl.
- Add sugar and beat using a hand mixer or stand mixer on high speed for 7–10 minutes until the mixture is pale, thick, and triples in volume. It should fall in ribbons when lifted.
💡 Warm the bowl slightly over hot water while beating for better volume (optional but traditional).
4. Fold in Flour:
- Sift the bread flour again directly into the egg mixture in 3 parts, gently folding each time with a spatula to avoid deflating the batter.
5. Add Honey Mixture:
- Add the diluted honey mixture and fold again gently until fully incorporated.
6. Pour and Tap:
- Pour the batter into your lined pan.
- Tap the pan gently on the counter a few times to remove air bubbles.
7. Bake:
- Bake at 160°C (320°F) for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- If the top browns too quickly, loosely cover with foil halfway through.
8. Cool and Rest:
- Once done, remove from the oven and let it cool in the pan for 5–10 minutes.
- Lift the cake out and wrap it in plastic wrap while still warm to retain moisture.
- Let it rest overnight at room temperature for the best texture (Castella is usually eaten the next day!).
