- Preparation:
Preheat the oven to 160°C.
Line a rectangular cake tin (approx. 18×18 cm) with baking paper. Make sure that the paper extends slightly over the edge of the tin so that you can remove the cake more easily later.
- Beat eggs:
In a large bowl, beat the eggs with a hand mixer on high speed. Gradually add the sugar and continue beating until the mixture is pale, thick and fluffy, about 10 minutes.
- honey-milk mixture:
Dissolve the honey in the warm milk. Carefully stir the mixture into the beaten eggs.
- Fold in flour:
Carefully fold the sifted flour (and optionally the cornstarch) into the egg mixture. Be careful not to stir too vigorously so as not to lose the fluffiness of the eggs.
- Bake:
Pour the batter into the prepared pan and smooth it out. Bake the cake in the preheated oven for about 35-40 minutes. The Castella cake should be golden brown and a toothpick should come out clean.
- Let cool:
Remove the cake from the oven and allow to cool for 10 minutes. Then carefully remove it from the pan and allow it to cool completely on a rack.
- Serve:
Traditionally, Castella cake is cut into even slices and served. It tastes best after a day of resting to allow the flavors to develop.
Tip:
- To make the cake particularly soft and fluffy, you can beat the egg mixture in a warm water bath.
Enjoy the Castella cake plain or with tea – it is light, sweet and irresistible!
