CASTELLA CAKE 😋

Ingredients :

4 medium eggs, at room temperature

110g of sugar

2-3 tablespoons of honey

100g strong flour

Preparation :

1. In a metal bowl, break the eggs, add sugar and beat with an electric mixer over boiling water at high speed for 6 minutes. The volume of beaten eggs will increase by approximately 4 times.

2. Add the honey to the egg mixture and beat on medium speed for about 30 seconds.

3. Sift 1/3 of the flour into the mixture, then beat lightly on medium speed, then add 1/3 of the flour and beat. Add the last 1/3 of the flour and beat until combined, about 1 minute. Do not overmix as this will cause the cake to fall or turn platinum.

4. Put parchment paper in a mold and pour the dough into the mold. With a skewer, draw a zigzag line to remove any large air bubbles from the dough. This way the cake will have a uniform texture.

5. Bake at 180°C in a preheated oven for 10-15 minutes until the top is deep brown. Then quickly cover with kitchen paper, lower the temperature to 170°C and continue cooking. This will take approximately 55 minutes in total. Try a skewer, when it comes out clean the cake is done.

6. When finished, remove the cake from the pan and immediately cover the surface with plastic wrap.

7. Turn the cake onto a flat plate and, while it is hot, put it in a plastic bag and leave it for 12 hours so that the cake has a moist texture.

8. Before serving, trim the sides of the cake. Serve with tea or coffee and a spoonful of Chantilly cream for added decadence.