Castella

What to get ready

• Chicken eggs 8
• Sugar 180 g
• Flour 240 g
• Honey 48 ml
• Fresh milk 40 ml

Method

1. 1 Beat the eggs with sugar over a pot of warm water for 10 minutes until thick and fluffy, and when you lift the whisk, a streak of batter doesn't dissolve immediately.
2. 2 Mix the honey with the fresh milk, then slowly pour it into the egg mixture, stirring gently.
3. 3 Sift the flour three times, each time gently mixing in one direction to avoid breaking the air bubbles.
4. 4 Pour the batter into a paper-lined mold, tap the mold on the table, and use a stick to break up any large bubbles.
5. 5 Bake at 160 degrees for 50 minutes; the cake is done when a toothpick inserted into it comes out clean.
6. 6 Turn the cake upside down, wrap it tightly with plastic wrap, and leave it overnight so the inside remains moist and smooth for the perfect flavor.

With an appliance

• Air fryer 1 hr 16 min

  Replace step 5: spray small molds with oil, run the steamer at 175 degrees for 32 minutes and rotate the molds after 16 minutes; castella cooks faster (18 minutes), use small molds and cover with paper if the surface darkens quickly.