1. Preparing the Equipment and Ingredients:
- Preheat your oven to 320°F (160°C).
- Line the baking pan with parchment paper, ensuring the paper extends over the sides of the pan to make it easier to remove the cake after baking.
2. Mixing the Honey and Water:
- In a small bowl, mix the honey with the warm water until well combined. Set aside.
3. Whipping the Eggs:
- In a large mixing bowl, beat the eggs with the granulated sugar until the mixture is pale and thick. This process can take about 5-10 minutes with an electric mixer on high speed. The mixture should leave a ribbon-like trail when the beaters are lifted.
4. Adding the Honey Mixture:
- Once the eggs and sugar are well mixed, gently fold in the honey and water mixture with a spatula.
5. Incorporating the Flour:
- Sift the bread flour and salt into the egg mixture. Gently fold the flour into the mixture until just combined, being careful not to deflate the batter.
6. Baking the Cake:
- Pour the batter into the prepared baking pan, smoothing the top with a spatula.
- Tap the pan gently on the counter a few times to release any large air bubbles.
- Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Cooling the Cake:
- Remove the cake from the oven and drop the pan from a height of about 3 inches (7.5 cm) onto your counter. This helps prevent the cake from shrinking too much as it cools.
- Let the cake cool in the pan for about 10 minutes, then lift it out using the parchment paper overhang and place it on a wire rack to cool completely.
8. Wrapping for Moisture:
- Once slightly cooled, wrap the cake tightly in plastic wrap while it is still a little warm. Refrigerate for several hours or overnight. This process helps to keep the cake moist and enhances its flavor.
9. Serving:
- Before serving, remove the cake from the refrigerator and slice it with a warm knife for clean cuts. Castella Cake is traditionally served in thick slices.
Tips:
- Egg Temperature: Ensure your eggs are at room temperature to achieve the maximum volume when whipped.
- Mixing: Be gentle when folding the flour into the egg mixture to maintain the airiness of the batter.
- Cooling: Wrapping and refrigerating the cake as it cools is a crucial step for achieving the classic moist texture of Castella Cake.
Enjoy your Castella Cake as a delicious testament to the fusion of Portuguese and Japanese culinary traditions, perfect for pairing with a cup of green tea.