CASTELLA CAKE

Classic Honey Sponge Cake Introduction: This classic honey sponge cake is a delightful and airy dessert that showcases the harmonious blend of honey's natural sweetness with the lightness of a well-beaten egg mixture. Perfect for tea time or as a delicate after-dinner treat, this cake is sure to impress with its moist texture and subtly sweet flavor. The recipe requires a bit of patience and attention to detail, but the result is a beautiful, golden-brown sponge cake that's worth every minute spent in the kitchen. Serve it with a dollop of Chantilly cream and a cup of tea or coffee for an indulgent experience. Ingredients: Eggs (at room temperature): 4 medium Sugar: 110g Honey: 2-3 tablespoons Strong Flour: 100g Preparation: Beat the Eggs and Sugar: In a metal bowl, break the eggs and add the sugar. Beat with an electric mixer over boiling water on high speed for 6 minutes. The volume of the beaten eggs will increase by about four times, becoming light and fluffy. Incorporate the Honey: Add the honey to the egg mixture and continue to beat on medium speed for about 30 seconds until well combined. Sift and Mix the Flour: Sift one-third of the flour into the mixture, then lightly beat on medium speed. Repeat this process with the second third of the flour, and finally with the last third, ensuring each addition is fully incorporated without overmixing. This process should take about 1 minute. Be careful not to overmix to prevent the cake from falling or going flat. Prepare the Baking Mold: Line a mold with parchment paper and pour the batter into the mold. Use a skewer to draw a zigzag line through the batter to remove any large air bubbles, ensuring a uniform texture. Bake the Cake: Preheat your oven to 180°C (356°F). Bake the cake for 10-15 minutes until the top is deep brown. Then quickly cover with kitchen paper, lower the temperature to 170°C (338°F), and continue baking. The total baking time will be about 55 minutes. Check for doneness with a skewer; it should come out clean when the cake is fully baked. Cool and Wrap: Once done, remove the cake from the pan and immediately cover the surface with plastic wrap. This helps retain moisture. Store for Moisture: Turn the cake onto a flat plate and while it is still hot, place it in a plastic bag. Leave it for 12 hours to develop a moist texture. Serve: Before serving, trim the sides of the cake for a neat appearance. Accompany the cake with a spoonful of Chantilly cream and enjoy it with tea or coffee for a decadent treat. Conclusion: This honey sponge cake is a perfect example of how simple ingredients can come together to create a dessert that is both elegant and comforting. The moist, airy texture combined with the subtle sweetness of honey makes it an excellent choice for any occasion. By following the steps carefully, you can achieve a beautiful, golden-brown cake that will delight your taste buds. Enjoy the cake fresh and savor the rich flavors with your favorite beverage.

Classic Honey Sponge Cake

Introduction:

Ingredients:

Preparation:

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