Honey Castella

Name: Honey Castella
Cuisine: American
Ingredients: 2 Eggs; 50 grams Sugar; 1 tbsp each ○Honey, mirin, and milk; 60 grams Bread (strong) flour

cookpad.japan @cookpad_jp

I've tried different kinds of castella cake, but this is my original recipe.

To prevent a wrinkly surface, you have to stretch the cling film on a cutting board tightly. When slicing, make sure that the castella is cooled enough and use a straight-bladed knife. Before every slice, wipe the blade with wet, tightly wrung tea towel. Add your favorite flavour such as molasses, matcha, or cocoa powder. Use a large bowl. Do not over mix the bread flour. This is less sweet than castella cakes you can get in the store, so adjust the amount of sugar. If you use cold honey, the batter is not going to swell enough, so before you mix it in, make sure the honey is slightly warmer than the batter. Make the castella even more delicious with a sprinkling of demerara sugar on the bottom of the pan. For about 15 x 15 x 5 cm. Recipe by nathu

I've tried different kinds of castella cake, but this is my original recipe.

cookpad.japan @cookpad_jp

I've tried different kinds of castella cake, but this is my original recipe.

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Ingredients

2Eggs
50 gramsSugar
1 tbspeach ○Honey, mirin, and milk
60 gramsBread (strong) flour

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Steps

1

Combine eggs and sugar in a bowl and whisk over a bain-marie (when the mixture has reached body temperature, remove the bowl from the bain-marie) with a hand mixer until thick and glossy (at a low speed first→ high speed → low speed at the end for about 5 minutes). It's ready when the mixture is heavy, creamy, and smooth enough that it drops slowly from the hand mixer when you hold it up).
2

Mix the ○ ingredients and heat in a microwave until the honey is runny (about 30 seconds). Drizzle over the egg and sugar mixture and whisk at low speed for 1 minute (the mixture will momentarily sink down, but it'll get fluffy again once you start whisking). Add bread flour, sprinkling over the surface. Whisk at low speed for one minute.
3

Pour the batter into a mould and drop the mould from 20 cm high onto a work surface twice. Bake the batter at 320°F/160°C for 20 minutes or more until a skewer inserted into the middle comes clean. (Adjust the baking time according to your oven.)
4

Line a cutting board with cling film and flip over the castella on it. Leave to cool (this will make the castella moist).
5

This version uses plain flour and with tripled amount of ingredients. It was made in a 23 cm x 23 cm pan. I whisked the eggs for longer, baked at 355°F/180°C for 15 minutes and at 320°F/160°C for 40 minutes.
6

It looks almost the same. I flipped over the castella onto a cutting board to leave to rest for one day because it expanded a lot. It was very light and I liked it. With strong bread flour, you'll have an authentic texture of castella, but even with plain flour, it's not bad.
7

I made a mold with newspaper and lined it with aluminium foil.