← Nouns Cooking · Bakery

Ingredients

• 4 large eggs, at room temperature
• 140 g caster sugar
• 3 tbsp Honey
• 2 tbsp warm water
• 120 g strong bread flour, sifted twice
• 1 tbsp honey, plus 1 tsp water, to glaze

Method

1. Heat the oven to 160°C (140°C fan, 325°F). Line a 900 g (2 lb) loaf tin, or an 18 cm square tin, with baking paper that rises 3 cm above the sides. Stir the honey and warm water together.
2. Whisk the eggs and sugar in a heatproof bowl set over a pan of barely simmering water until the mixture feels warm to your finger (about 40°C / 105°F). Take off the heat and whisk on high for 8–10 min, until tripled, pale and so thick that a ribbon sits on top for a few seconds.
3. Whisk in the honey water on low. Sift in the flour in three goes, whisking gently on low until just combined, then switch to a spatula and fold until smooth with no streaks.
4. Pour into the tin and draw a skewer through the batter in a zigzag to pop large bubbles. Bake for 45–50 min until the top is deep brown, it springs back when pressed and a skewer comes out clean.
5. Brush the hot top with the honey glaze. Turn the cake out top-side down onto cling film, peel off the paper and wrap it tightly while warm.
6. Leave wrapped at room temperature for at least 12 hours, or a day if you can wait, so it becomes moist and even. Trim the sides and slice thickly.

Tips

• Bread flour gives castella its springy, slightly chewy texture.
• Room-temperature eggs whip much fuller, so take them out an hour ahead.

Sources

Written in our own words after cross-checking these recipes:

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