Castella
68 min · 6 steps
Hard: over 60 min or 12+ steps
About this dish
A tall, deeply golden honey sponge with a fine, moist crumb, baked in a loaf tin and rested overnight so the sweetness settles evenly through the cake. Nagasaki's signature import from centuries-old Portuguese trade.
Allergy Info
Dairy, Gluten, Eggs
Diet Info
Vegetarian
Ingredients
Dairy & Eggs
- Eggs5
- Milk20 ml
Dried Goods
- Caster sugar150 g
- Plain flour130 g
Oils & Condiments
- Honey30 g
- Vegetable Oilfor greasing10 ml
Utensils
- Loaf Tin
- Mixing bowl
- Electric mixer
- Wire rack
Method
Preheat the oven to 160°C and line a loaf tin with baking paper, letting it come well above the rim.
Whisk the eggs and caster sugar together over a pan of barely simmering water until pale, thick and doubled in volume, then remove from the heat.
Whisk in the honey and milk until fully combined.
Sift in the flour in three additions, folding gently after each to keep the batter light.
Pour into the prepared tin, tap firmly on the counter to release large air bubbles, and bake for 40 minutes until deep golden and a skewer comes out clean.
Cool in the tin for 10 minutes, then wrap the whole cake tightly in cling film while still warm and leave to rest for at least 3 hours before slicing, for the characteristic moist crumb.