Castella

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.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 326
• Protein: 9 g
• Carbs: 60 g
• Fat: 5 g

Ingredients

• 4 piece Egg ( at room temperature )
• 133.3 g White sugar ( fine powder )
• 100 g Wheat flour ( sifted )
• 2 tbsp Honey ( liquid )
• 1.3 tbsp Whole milk ( warmed )
• 0.7 tbsp Mizuame

Instructions

1. Mold and mixture preparation

   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. Whisking to ribbon stage

   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. Incorporating liquids and flour

   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. Baking and degassing

   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. Resting and maturation

   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.

Chef's tips

• 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.

Storage

Keep wrapped in plastic wrap at room temperature for 3 to 4 days.