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1
Combine eggs and sugar in a bowl and whisk over a bain-marie (when the mixture has reached body temperature, remove the bowl from the bain-marie) with a hand mixer until thick and glossy (at a low speed first high speed low speed at the end for about 5 minutes).
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2
It's ready when the mixture is heavy, creamy, and smooth enough that it drops slowly from the hand mixer when you hold it up).
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3
Mix the ingredients and heat in a microwave until the honey is runny (about 30 seconds).
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4
Drizzle over the egg and sugar mixture and whisk at low speed for 1 minute (the mixture will momentarily sink down, but it'll get fluffy again once you start whisking).
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5
Add bread flour, sprinkling over the surface.
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6
Whisk at low speed for one minute.
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7
Pour the batter into a mould and drop the mould from 20 cm high onto a work surface twice.
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8
Bake the batter at 320F/160C for 20 minutes or more until a skewer inserted into the middle comes clean.
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9
(Adjust the baking time according to your oven.)
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10
Line a cutting board with cling film and flip over the castella on it.
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11
Leave to cool (this will make the castella moist).
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12
This version uses plain flour and with tripled amount of ingredients.
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13
It was made in a 23 cm x 23 cm pan.
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14
I whisked the eggs for longer, baked at 355F/180C for 15 minutes and at 320F/160C for 40 minutes.
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15
It looks almost the same.
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16
I flipped over the castella onto a cutting board to leave to rest for one day because it expanded a lot.
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17
It was very light and I liked it.
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18
With strong bread flour, you'll have an authentic texture of castella, but even with plain flour, it's not bad.
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19
I made a mold with newspaper and lined it with aluminium foil.
