Condensed Milk Castella Cake

INGREDIENTS:

6 large eggs

1 cup (200g) granulated sugar

1 cup (120g) bread flour, sifted twice

4 tablespoons (60ml) honey

3 tablespoons (45ml) warm water

DIRECTIONS:

Step 1: Prepare Your Ingredients

Before starting, ensure all ingredients are at room temperature. This helps them mix more evenly, resulting in a smoother batter.

Preheat your oven to 320°F (160°C). Line your wooden mold or loaf pan with parchment paper, ensuring it extends above the edges for easy removal.

Warm the honey in a small bowl with the warm water, stirring until fully dissolved. Set aside.

Step 2: Beat the Eggs and Sugar

The key to a light Castella Cake is properly beaten eggs.

Crack the eggs into a large mixing bowl. Using an electric mixer, beat the eggs on high speed for about 5 minutes until they become pale, thick, and tripled in volume.

Gradually add the granulated sugar, continuing to beat for another 5 minutes. The mixture should be glossy and form ribbons when the beaters are lifted.

Step 3: Incorporate the Flour

To maintain the cake’s airy texture, gently fold in the flour.

Sift the bread flour over the egg mixture in three batches, using a spatula to gently fold it in. Be careful not to deflate the eggs.

Add the honey mixture and fold until fully incorporated, ensuring there are no pockets of flour.

Step 4: Bake the Cake

With your batter ready, it’s time to bake!

Pour the batter into the prepared pan, tapping it gently on the counter to remove any large air bubbles.

Place in the preheated oven and bake for 50-60 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean …