Castella Cake

Directions

1. Prepare a pot with gently simmering water and place a heatproof metal bowl on top to create a double boiler. The bowl should not touch the water.
2. Crack the eggs into the metal bowl and add the sugar. Using an electric mixer on high speed, beat the eggs over the double boiler for about 6 minutes, until the mixture becomes pale, thick, and increases to about four times its original volume.
3. Remove the bowl from the heat. Add the honey and beat on medium speed for about 30 seconds, just until fully incorporated.
4. Sift one-third of the flour over the egg mixture and gently beat on medium speed until just combined.
5. Repeat with the second third of the flour, then the final third, mixing carefully each time. Avoid overmixing to preserve the airiness of the batter.
6. Line a loaf-style mold or Castella pan with parchment paper, ensuring the sides are fully covered.
7. Pour the batter into the prepared pan. Use a skewer or toothpick to gently draw zigzag lines through the batter to release any large air bubbles.
8. Preheat the oven to 180°C (356°F). Bake the cake for 10–15 minutes, until the top turns a deep golden brown.
9. Quickly cover the top loosely with kitchen paper, reduce the oven temperature to 170°C (338°F), and continue baking for about 55 minutes.
10. Check doneness by inserting a skewer into the center; it should come out clean.
11. Remove the cake from the oven and immediately cover the surface with plastic wrap to trap moisture.
12. Turn the cake onto a flat plate and, while still warm, place it in a plastic bag or wrap tightly. Let it rest for about 12 hours to develop its signature moist texture.
13. Trim the edges before slicing to reveal the soft, even crumb.

Recipe Details

Prep Time: 20 minutes
Cook Time: About 1 hour 10 minutes
Total Time: About 1 hour 30 minutes, plus resting
Servings: 8–10 slices
Difficulty Level: Medium

Variations & Substitutions

For a deeper flavor, use dark honey instead of light honey. You can replace part of the sugar with brown sugar for a subtle caramel note. If strong flour is unavailable, all-purpose flour can be used, though the texture may be slightly less elastic. For a citrus twist, add a small amount of lemon or orange zest to the batter.

Serving Suggestions