I’m spending less time in kyaraben these days but getting more into baking. I baked a honey castella cake some weeks ago, but didn’t have time to blog about it until now. It’s my first trial and I’m so glad that it turned out well, and my boy loves it because of the turbinado sugar at the bottom!
Here’s the recipe source I used. And if you are baking novice like me, do check out the YouTube video here as reference. You can also learn how to make your own paper mold from this clip but yours truly used a normal cake mold, layered with aluminum foil instead.
My first honey castella
Please take note that this cake can only be consumed a day after baking, so you might have to prepare a night before if you tend to serve it to your guests.
Ingredients
- 5 Egg Yolks (room temperature)
- 4 Egg Whites (room temperature)
- 125 g Granulated Sugar
- 100 g Bread Flour (sifted)
- 15 g Turbinado Sugar (optional)
- 50 g Honey (diluted with 2–3 tbsp. hot water)
- Prep time: 35 minutes
- Cook time: 60 minutes
- Servings: 4
- Difficulty: medium
Directions
- Prepare pan: line insides and bottom of pan with foil and add a piece of parchment paper onto the bottom, sprinkle with turbinado sugar.
- Preheat oven to about 325 F / 160 C.
- Place egg whites in mixing bowl and mix with a mixer on high speed for about 30 seconds and start adding sugar in 2 — 3 times. Beat until firm peaks are formed.
- Add yolks one by one and mix on low speed until well combined.
- Add sifted bread flour and mix on low speed until just combined.
- Add honey and hot water mixture and mix on low speed until mixed.
- Pour batter through a sieve into cake pan, use a spatula or whisk to help the thick batter go through the sieve.
- Tap pan on the counter to remove any large bubbles in the batter.
- Bake in preheated oven for about 60 minutes or until golden brown on top — check with a skewer to see if cake is ready.
- If ready, take out of oven (with oven mitts) and drop the pan on the counter from about a foot in height to prevent shrinkage.
- Bake in preheated oven for about 60 minutes or until golden brown on top — check with a skewer to see if cake is ready.
- If ready, take out of oven (with oven mitts) and drop the pan on the counter from about a foot in height to prevent shrinkage.
- Cool cake. Revert cake onto a piece of parchment paper and plastic wrap, remove foil and wrap in plastic wrap until ready to serve (at least overnight) to preserve moisture in cake (leave upside down).
- Cut off edges and slice to serve!
Hi Amy,
Thanks for linking my recipe to your blog, your cake looks lovely.
I love you bento’s, they are so cute!
Your blog is wonderful Betty! It’s my baking inspiration.