## 🍰 **Traditional Castella Recipe** ### 🧂 Ingredients: - 100g (1/2 cup) sugar - 4 large eggs (room temperature) - 100g (3/4 cup) bread flour (not cake flour – bread flour gives it its signature texture) - 2 tbsp honey - 1 tbsp warm water - A pinch of salt (optional) ### 🧁 Equipment: - Stand mixer or hand mixer - 1 loaf pan (about 8 x 4 inches), lined with parchment paper - Sifter for flour - Spatula - Scale (recommended for accuracy) --- ## 👩‍🍳 Instructions: ### 1. **Preheat and Prepare** - Preheat oven to 160°C (320°F). - Line your loaf pan with parchment paper. Leave some overhang for easy removal later. ### 2. **Mix Honey Solution** - Mix honey with 1 tbsp warm water to thin it out. Set aside. ### 3. **Beat the Eggs** - In a large bowl, beat the eggs using a mixer on high speed. - Gradually add sugar while beating – this should take about 7–10 minutes until the mixture is pale, thick, and forms ribbons when the beaters are lifted. ### 4. **Sift and Fold in Flour** - Sift bread flour into the egg mixture in 2–3 batches. - Gently fold with a spatula after each addition – be careful not to deflate the batter. ### 5. **Add Honey** - Gently fold in the honey-water mixture until just combined. ### 6. **Pour and Smooth** - Pour the batter into the prepared pan. - Tap the pan lightly on the counter to remove air bubbles. - Optional: run a spatula through the batter in a zig-zag motion to pop air pockets. ### 7. **Bake** - Bake at 160°C (320°F) for 35–45 minutes. - Check doneness with a skewer – it should come out clean and the top should be dark golden brown. ### 8. **Rest and Chill** - While warm, remove from the pan (using the parchment) and wrap the whole cake (with paper) in plastic wrap or foil. - Chill overnight – this is crucial for flavor and texture development. --- ## 🍯 Tips: - **Bread flour** gives Castella its signature chewy and bouncy texture. - Let the cake rest overnight for best flavor and a moist texture. - Don’t open the oven early – the cake is delicate and may collapse.