CONDENSED MILK CASTELLA CAKE

INGREDIENTS:

6 large eggs

1 cup (200g) granulated sugar

1 cup (120g) bread flour, sifted twice

4 tablespoons (60ml) honey

3 tablespoons (45ml) warm water

DIRECTIONS:

Step 1: Prepare Your Ingredients

Before starting, ensure all ingredients are at room temperature. This helps them mix more evenly, resulting in a smoother batter.

Preheat your oven to 320°F (160°C). Line your wooden mold or loaf pan with parchment paper, ensuring it extends above the edges for easy removal.

Warm the honey in a small bowl with the warm water, stirring until fully dissolved. Set aside.

Step 2: Beat the Eggs and Sugar

The key to a light Castella Cake is properly beaten eggs.

Crack the eggs into a large mixing bowl. Using an electric mixer, beat the eggs on high speed for about 5 minutes until they become pale, thick, and tripled in volume.

Gradually add the granulated sugar, continuing to beat for another 5 minutes. The mixture should be glossy and form ribbons when the beaters are lifted.

Step 3: Incorporate the Flour

To maintain the cake’s airy texture, gently fold in the flour.

Sift the bread flour over the egg mixture in three batches, using a spatula to gently fold it in. Be careful not to deflate the eggs.

Add the honey mixture and fold until fully incorporated, ensuring there are no pockets of flour …