Recipe Index

Ingredients

• Cooking spray
• 7 large eggs, at room temperature
• 1¼ cups granulated sugar
• ¼ cup whole milk
• ¼ cup honey
• 1½ cups bread flour, sifted
• 1 tsp. kosher salt

Method

1. Heat the oven to 300°F, spray a loaf pan liberally with cooking spray, and line its bottom and sides with parchment paper.
2. Beat the room-temperature eggs in a stand mixer on medium speed until blended, then raise the speed to medium-high and add the granulated sugar in three additions over about 10 minutes, beating patiently so the mixture traps as much air as possible.
3. Warm the whole milk and honey together in a small saucepan over very low heat for about 15 seconds, stirring until the honey melts and the mixture is just lukewarm.
4. Lower the mixer speed and beat in half of the warm honey milk for a few seconds, then add half of the sifted bread flour with the kosher salt and beat on low until incorporated.
5. Beat in the rest of the honey milk at medium speed, then the remaining bread flour, mixing only until the batter is smooth, fluffy and falls in light yellow ribbons from the beater.
6. Pour the batter gently into the prepared pan and tap the pan once to release large air bubbles.
7. Bake the cake for 50 minutes to 1 hour, until a toothpick inserted in the center comes out clean.
8. Cool the Castella in its pan for 10 minutes, turn it out onto a wire rack, and slice the completely cooled loaf into thick rectangles.

Cook: 20 minutes · Total: 1 hour 20 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data