Castella

Ingredients

• 5 große large eggs
• 150g granulated sugar
• 120g all-purpose flour
• 3 EL honey
• 50ml milk
• 1 TL vanilla extract
• 1 Prise salt
• 2 EL powdered sugar

Instructions

1. In a large bowl, whisk eggs and sugar over a double boiler until the mixture is frothy, pale yellow, and reaches about 40°C.
2. Remove the bowl from the double boiler and beat the mixture with an electric mixer on high speed for about 10-15 minutes, until thick and creamy, forming a ribbon when the whisk is lifted.
3. Gently warm the honey, milk, and vanilla extract in a small bowl, then fold it into the beaten egg mixture.
4. Gently fold in the sifted flour and salt in three additions, until just combined and no pockets of flour remain.
5. Pour the batter into a parchment-lined square or rectangular baking pan (approx. 20x20 cm) and smooth the surface.
6. Bake in a preheated oven at 160°C (325°F) for about 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Remove the cake from the oven, invert it onto a wire rack, and carefully peel off the parchment paper. Let the cake cool completely.
8. Before serving, slice the Castella cake and lightly dust with powdered sugar.

Nutrition