Ingredients:
- 4 medium eggs, at room temperature
- 110g of sugar
- 2-3 tablespoons of honey
- 100g of strong flour
Preparation:
- In a metal bowl, break the eggs, add sugar, and beat with an electric mixer over boiling water for 6 minutes until the volume increases.
- Add honey to the egg mixture and beat for 30 seconds on medium speed.
- Sift 1/3 of the flour into the mixture, beat, and repeat until all flour is blended (about 1 minute). Avoid over-mixing.
- Pour the dough into a mold lined with parchment paper, remove air bubbles with a skewer in a zigzag pattern.
- Bake at 180°C for 10-15 minutes, then cover with kitchen paper, lower the temperature to 170°C, and bake for about 55 minutes or until a skewer comes out clean.
- Remove the cake, cover with plastic wrap while hot, turn onto a plate, and place in a plastic bag for 12 hours.
- Before serving, cut the sides of the cake. Enjoy with tea or coffee and a dollop of Chantilly cream.
FAQs:
Q: Can I use a different type of flour?
A: It’s recommended to use strong flour for the desired texture. Substituting may alter the results.
Q: Can I skip the 12-hour resting period?
A: Allowing the cake to rest enhances its moist texture, but you can serve it sooner if desired.
Q: Can I freeze Castella Cake?
A: Yes, you can freeze slices for later enjoyment. Thaw at room temperature before serving.
Conclusion:
Indulge in the luscious Castella Cake—a symphony of flavors and textures. Follow the steps, savor the moist perfection, and elevate your tea or coffee moments with this delightful treat. Happy baking!