CASTELLA CAKE

Preparation:

Preheat the oven to 320°F (160°C).

Line a rectangular baking pan with parchment paper, leaving an overhang on two sides.

Egg Yolk Mixture:

In a mixing bowl, whisk the egg yolks until smooth.

Gradually add in half of the sugar while whisking, until the mixture is pale and creamy.

Whipped Egg Whites:

In a separate clean bowl, whip the egg whites until stiff peaks form.

Gradually add the remaining sugar and continue whipping until glossy peaks are achieved.

Combining Mixtures:

Gently fold the whipped egg whites into the egg yolk mixture until well combined.

Be gentle to preserve the airiness of the batter.

Incorporating Flour:

Sift the cake flour over the egg mixture in batches.

Gently fold the flour into the batter until no streaks remain.

Adding Honey:

Drizzle the honey over the batter.

Carefully fold the honey into the batter until evenly incorporated.

Pouring the Batter:

Pour the batter into the prepared baking pan.

Tap the pan gently on the counter to remove any air bubbles.

Baking:

Bake the cake in the preheated oven for about 40-45 minutes.

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cooling:

Remove the cake from the oven and let it cool in the pan for a few minutes.

Transfer the cake to a wire rack to cool completely.

Serving:

Once cooled, slice the Castella Cake and enjoy its soft and fluffy texture.