Castella
Ingredients
- 4 pcEgg (at room temperature)
- 133.3 gWhite sugar (fine powder)
- 100 gWheat flour (sifted)
- 2 tbspHoney (liquid)
- 1.3 tbspWhole milk (warmed)
- 0.7 tbspMizuame
Method
A deep yellow, dense and elastic crumb that springs back when pressed. The top crust is brown, smooth, and slightly tacky, exhaling a warm honey aroma.
- 1
Line a rectangular mold with parchment paper, letting it overhang the edges. Preheat the oven to 160°C. In a bowl, dissolve the honey and mizuame in the warmed whole milk until completely combined.
- 2
Place the eggs and white sugar in a bowl over a warm water bath. Whisk vigorously until the mixture triples in volume. The batter should form a thick ribbon that remains visible on the surface for several seconds.
- 3
Pour the milk-honey-mizuame mixture over the whipped eggs. Sift the wheat flour and fold it in three additions using a spatula. Use a slow rotating motion to avoid deflating the mixture while smoothing out any lumps.
- 4
Pour the batter into the mold. Tap the mold on the counter to remove large air bubbles. Bake for 45 minutes. The surface should be a uniform brown and the cake should feel firm to the touch.
- 5
As soon as it comes out of the oven, flip the cake onto plastic wrap. Wrap it tightly while still hot to trap the moisture. Let it rest in a cool place for at least 12 hours to develop its elastic texture.
Frequently asked questions
How do you get this dish right?
- Don't skip the 12-hour rest: this is when moisture redistributes and the crumb becomes elastic.
- Use a very sharp, damp knife to cut clean slices without squashing the crumb.
How long does this dish keep?
Keep wrapped in plastic wrap at room temperature for 3 to 4 days.
