Castella Cake

 This is a Japanese honey sponge cake that I have been dying to share with you guys! 
Oyatsu and Kasutera Cake
 At first glance, this this cake looks like an ordinary sponge cake, but soft light texture and the extra moist skin on top just completes the signature look of this individual sponge. I remember this cake was sold in asian bakeries and grocery stores, but often more pricy. As a child, I loved the taste every rare time I ate it, but it never left me with good memories and after-flavor. It is hard to describe this combination of all five senses that made-not a stench- but a particular flavor that stuck with me for weeks. However, the cake here is homemade from the simplest ingredients and did not leave any odd flavor. In fact, this cake is much softer than the ones sold in stores!
Just ignore thinking about how many eggs are going into this piece of cake, it's worth it:)

Castella Cake
original recipe from Just Hungry

8 whole large eggs ( 55g each)
300g (10.5 oz) raw cane sugar (preferred) or granulated sugar, plus a little extra sugar for sprinkling
200g (7 oz) all-purpose or bread flour, double-sifted
100ml (1/2 cup) milk
4 tbsp. honey, plus one extra tbsp. for the top

Preheat the oven to 170°C / 340°F, or 150°C / 300°F if you're using a convection oven.

Smear a little butter or shortening on a 8x8 in square pan (for sticking) and line the bottom and sides of the pan with parchment paper. Sprinkle a little sugar over the bottom, on top of the paper.

Fill a pot with water and bring to a boil, then turn off the heat.

Break the eggs into a bowl and use a electric mixer to whisk. Meanwhile add the sugar to the eggs and whisk a bit more. Place the bowl over the pot of boiled water and take about 15 minutes to whisk the eggs on low-med speed until soft peak, where its thick and pale in color. Test: If you can draw your initials with the batter and read it before it disappears, it's done.

In a glass cup, measure together the milk and honey. You may need to melt it together it bit, so dip the glass cup into the same pot of boiled water and stir until the mixture is combined. Add the honey milk mixture to the egg mixture and mix just until combined.

Add the double sifted flour a little at a time whisking fully, making sure there are no pockets of flour.

Pour the batter into the prepared pan up to the top. Put in the preheated oven and bake for about 50 minutes or until a skewer stuck in the middle comes out clean.

In the meantime, mix together the 1 tablespoon of honey and a little hot water, to make a glaze. As soon as the cake is out of the oven, brush the top with the honey-water mixture, being careful not to deflate it.

When it's cool enough to handle but still warm, lift it out of the pan, paper and all, and put into a plastic bag, or wrap with cling film. Seal the bag and put into the refrigerator, for at least 8 hours. This step is critical to ensure the kasutera has a moist texture. If you let it cool to room temperature before putting it in the plastic bag, it will end up a bit dry.

To serve, use a very sharp knife to make clean cuts. Cut off the sides and make small, neat slices - one or two per person. Serve with hot or cold unsweetened tea.

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