Castella Cake Recipe

6 large eggs
1 cup granulated sugar
1 cup all-purpose flour
1/4 cup honey
1/4 cup milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt

Preheat your oven to 325°F (160°C). Grease and line a rectangular cake pan.
In a heatproof bowl, warm honey and milk together, stirring until well combined. Set aside to cool.
Using a double boiler, gently heat the eggs and sugar, whisking continuously until the sugar dissolves, and the mixture is warm to the touch.
Transfer the egg mixture to a stand mixer and beat on high speed until the mixture becomes thick, pale, and triples in volume.
Sift the all-purpose flour over the egg mixture in three parts, gently folding after each addition to maintain the fluffiness.
Add the honey-milk mixture, melted butter, vanilla extract, and salt. Fold gently until the batter is smooth and well combined.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 45-55 minutes or until a toothpick inserted into the center comes out clean.
Once baked, let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Slice the Castella Cake into squares or rectangles to serve.

Preparation Time: Approximately 20 minutes | Baking Time: 45-55 minutes
Yield: 12-16 servings

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