Step 1: Prepare the Pan

1. Preheat your oven to 320°F (160°C).
2. Line an 8×8-inch (20×20 cm) square baking pan with parchment paper.

Step 2: Mix Honey

1. Stir together the honey and warm milk until completely dissolved.
2. Set aside.

Step 3: Beat the Eggs

1. Crack the eggs into a large mixing bowl.
2. Add the sugar.
3. Beat with an electric mixer on high speed for 8–10 minutes, until the mixture becomes thick, pale, and triples in volume.

Step 4: Add Honey Mixture

1. Pour in the honey mixture.
2. Add the vanilla (if using).
3. Mix gently until combined.

Step 5: Fold in the Flour

1. Sift the flour over the batter in three additions.
2. Fold gently with a spatula after each addition.
3. Do not overmix—keep as much air in the batter as possible.

Step 6: Add Butter

1. Mix a few tablespoons of batter into the melted butter.
2. Fold this mixture back into the batter gently until smooth.

Step 7: Bake

1. Pour the batter into the prepared pan.
2. Tap the pan lightly on the counter to remove large air bubbles.
3. Bake for 45–50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Step 8: Cool

1. Remove from the oven.
2. Let the cake cool in the pan for 10 minutes.
3. Transfer to a wire rack to cool completely.

Step 9: Slice and Serve

1. Trim the edges for a neat appearance (optional).
2. Slice into rectangular pieces like the photo.
3. Serve plain or with whipped cream and fresh fruit.

Tips for the Best Castella Cake

• Use room-temperature eggs for maximum volume.
• Sift the flour to keep the batter light.
• Fold gently to avoid deflating the batter.
• Don’t open the oven during baking.
• For an authentic Castella texture, wrap the cooled cake in plastic wrap and let it rest overnight before slicing.

Prep Time: 20 minutes
Bake Time: 45–50 minutes
Total Time: About 1 hour 10 minutes
Yield: 12 slices