CASTELLA CAKE

### **How to Make Castella Cake**

#### **Step 1: Prepare the Baking Pan**
– Preheat your oven to 320°F (160°C).
– Grease and line a 9×5-inch loaf pan with parchment paper, ensuring that the paper extends slightly above the edges of the pan to make it easier to remove the cake after baking.

#### **Step 2: Whisk the Eggs and Sugar**
– In a large mixing bowl, whisk the eggs and granulated sugar together. You can use a hand whisk or an electric mixer.
– Whisk the mixture on high speed for about 10-12 minutes until it turns pale and triples in volume. This step is crucial for the cake’s fluffy texture. The mixture should form soft peaks.

#### **Step 3: Add Honey and Milk**
– In a small saucepan, heat the milk and honey over low heat until the honey is dissolved and the mixture is warm.
– Gradually add the warm milk-honey mixture to the beaten eggs while gently folding it in with a spatula.

#### **Step 4: Sift and Add the Flour**
– Sift the flour over the egg mixture in small batches to prevent clumps. Gently fold in the flour using a spatula, being careful not to deflate the egg mixture. This ensures a light, airy texture.

#### **Step 5: Bake the Cake**
– Pour the batter into the prepared loaf pan and tap the pan on the counter to remove any air bubbles.
– Bake the Castella in the preheated oven for 30-40 minutes, or until the top is golden brown, and a toothpick inserted into the center comes out clean.
– During baking, the cake will rise significantly, forming a beautiful golden-brown crust.

#### **Step 6: Cool the Cake**
– Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes.
– Carefully remove the cake from the pan, then transfer it to a wire rack to cool completely. It’s important to let the cake cool slowly to maintain its delicate texture.

#### **Step 7: Slice and Serve**
– After the Castella has cooled completely, slice it into individual pieces. The cake is best served at room temperature, but you can store it in an airtight container for up to 3 days to maintain its freshness.

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### **Tips for Perfect Castella Cake**

– **Whisking the Eggs Properly**: The key to Castella’s airy texture is beating the eggs and sugar to the right consistency. It should be thick enough to hold a ribbon when the whisk is lifted.
– **Avoid Overmixing**: When folding in the flour, be gentle. Overmixing can deflate the batter and result in a denser cake.
– **Use Room Temperature Ingredients**: Make sure the eggs and milk are at room temperature for better incorporation of the ingredients and a smoother batter.
– **Cool Gradually**: After baking, let the cake cool slowly, as quick temperature changes can affect its texture.

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### **Why You’ll Love Castella Cake**

Castella Cake is one of those simple desserts that brings a sense of comfort with every bite. The combination of honey, eggs, and flour creates a flavor profile that is both familiar and special. Its texture, a perfect balance between airy and moist, makes it a joy to eat.

This cake is also versatile—while it’s delicious on its own, you can pair it with fruit, whipped cream, or even a cup of green tea for a truly traditional Japanese treat. The best part is that it’s relatively easy to make, requiring only a few ingredients and basic kitchen tools.

If you love cakes that are subtly sweet, light, and perfect with a hot cup of tea or coffee, then **Castella Cake** should be at the top of your dessert list. It’s a timeless favorite that never goes out of style!