Dear Silent π€« members of our group say anything to stay active.Must express something to keep getting my recipes…. Thank you.
Ingredients:
- 1 cup (200g) granulated sugar
- 6 large eggs, room temperature
- 1 cup (125g) bread flour, sifted
- 3 tablespoons honey
- 2 tablespoons warm water
Instructions:
- Prepare the Pan:
- Preheat your oven to 320Β°F (160Β°C).
- Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
- Beat the Eggs and Sugar:
- In a large mixing bowl, combine the eggs and sugar.
- Using an electric mixer, beat on high speed for about 10-15 minutes until the mixture becomes pale, thick, and doubles in volume.
- Add Honey and Water:
- Mix the honey with warm water in a small bowl to dissolve it.
- Add the honey mixture to the beaten eggs and mix gently until well combined.
- Fold in the Flour:
- Gradually add the sifted bread flour to the egg mixture.
- Gently fold the flour into the batter using a spatula, being careful not to deflate the mixture.
- Pour and Bake:
- Pour the batter into the prepared baking pan, spreading it evenly.
- Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Once baked, remove the cake from the oven and immediately lift it out of the pan using the parchment paper.
- Place the cake on a wire rack to cool completely.
- After cooling, slice the cake into even squares or rectangles.
- For the best flavor, wrap the cake in plastic wrap and let it sit overnight before serving.
Enjoy your light and fluffy Castella cake!
