This recipe is really simple to make.
I got some fresh eggs from my friend. She has 4 chickens at home, so she can get 4 eggs everyday!!
Mmmmm.... what shall I make with eggs...
OK, I decided to make Castella!
Castella is a popular Japanese sponge cake made of sugar, flour, eggs, and starch syrup, but I used honey instead of syrup. Honey makes better taste.
This cake brought from Portugal to Japan by missionaries in the 16th century. That time we, Japanese didn't use to have milk and butter. I think Castella is the first cake in Japan!
It is simple ingredients, but it is not just a sponge cake. Sweet, fluffy, but moist...Color is so nice. Brown outside, Golden inside. \
The main ingredients are eggs and sugar and flour, so I can taste fresh eggs!!
Use fresh eggs, that makes different taste.
Use high grade flour and sift it. That makes it elasticity.
Sugar makes it caramelize Brown and Golden. You can smell it from the oven!
Honey makes it moist sponge, and extra flavor.
Let it mature after bake, 3 days later is the best time to serve if you can WAIT!!
Castella (20cm x 20cm square)
150g High grade flour (sifted)
1. Put baking paper on the 20cm x 20cm square tin. Reheat the oven at 170C.
Combine honey and milk in a small bowl, heat it up at medium power for 1 minutes. Mix well.
4. Pour it into the cake tin, smooth the top with an offset spatula or the back of a spoon.
Drop the cake tin from 5cm high to let air out 3 or 4 times.
Poke the middle of the cake with thin stick, check it baked or not.
7. Cut it half and cut the edge off, then make it slice, go for it!!!