Ingredients:
- 4 large eggs
- 150 grams (3/4 cup) granulated sugar
- 200 grams (1 cup) all-purpose flour
- 1 tablespoon honey or corn syrup
- 2 tablespoons milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract (optional)
Instructions:
- Preheat your oven to 325Ā°F (160Ā°C). Line a rectangular baking pan (about 8Ć8 inches or 20Ć20 cm) with parchment paper, leaving some overhang on the sides for easy removal.
- In a heatproof bowl, whisk together the eggs and sugar. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the sugar is completely dissolved and the mixture is warm to the touch. This helps create a stable and airy cake.
- Remove the bowl from heat and continue whisking the mixture with an electric mixer or stand mixer until it becomes thick, pale, and tripled in volume. This can take about 8-10 minutes.
- Sift the flour into the egg mixture in three additions, gently folding it in after each addition. Be careful not to deflate the batter too much.
- In a separate small bowl, mix together the honey or corn syrup, milk, vegetable oil, and vanilla extract (if using). Add this mixture to the batter, folding gently until everything is well combined.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake in the preheated oven for 40-45 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, using the parchment paper overhang, transfer the cake to a wire rack to cool completely.
- Once the cake has cooled, you can slice it into squares or rectangles and enjoy your homemade Castella cake!
Feel free to experiment with additional flavors, such as matcha or citrus zest, to customize the cake to your liking. Enjoy!
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