Soft Castella Cake (Japanese Kasutera)

👩‍🍳 Instructions:

1. Prepare pan & oven:

• Preheat oven to 150°C (300°F).
• Line a loaf pan or 7×7-inch square pan with parchment paper (bottom and sides).
• Prepare a hot water bath (bain-marie) for even baking.

2. Whip eggs and sugar:

• In a stand mixer or using a hand mixer, beat eggs and sugar on high speed for 8–10 minutes until tripled in volume, pale and ribbon-like.
• Add warm honey mixed with warm milk. Mix gently on low speed.

3. Add dry ingredients:

• Sift cake flour into the batter in batches. Gently fold with a spatula to avoid deflating.
• Mix oil gently into the batter at the very end using the “scoop and fold” method.

4. Pour and tap:

• Pour batter into the lined pan. Tap the pan gently to release large air bubbles.

5. Bake:

• Place pan inside a larger baking dish. Pour hot water into the outer dish halfway up the sides.
• Bake for 55–65 minutes, or until a skewer inserted comes out clean and the top is golden brown.

6. Cool:

• Once baked, immediately remove from water bath. Cool in the pan for 10 minutes.
• Invert onto a cutting board, remove parchment, and wrap in plastic wrap while still slightly warm — this helps retain moisture.

👩‍🍳 Instructions:

1. Prepare pan & oven:

• Preheat oven to 150°C (300°F).
• Line a loaf pan or 7×7-inch square pan with parchment paper (bottom and sides).
• Prepare a hot water bath (bain-marie) for even baking.

2. Whip eggs and sugar:

• In a stand mixer or using a hand mixer, beat eggs and sugar on high speed for 8–10 minutes until tripled in volume, pale and ribbon-like.
• Add warm honey mixed with warm milk. Mix gently on low speed.

3. Add dry ingredients:

• Sift cake flour into the batter in batches. Gently fold with a spatula to avoid deflating.
• Mix oil gently into the batter at the very end using the “scoop and fold” method.

4. Pour and tap:

• Pour batter into the lined pan. Tap the pan gently to release large air bubbles.

5. Bake:

• Place pan inside a larger baking dish. Pour hot water into the outer dish halfway up the sides.
• Bake for 55–65 minutes, or until a skewer inserted comes out clean and the top is golden brown.

6. Cool:

• Once baked, immediately remove from water bath. Cool in the pan for 10 minutes.
• Invert onto a cutting board, remove parchment, and wrap in plastic wrap while still slightly warm — this helps retain moisture.