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🍰 Castella Cake (Kasutera) Recipe

📝 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!).

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