-
1
Mix all ingredients and heat to melt the honey.
-
2
Sift the strong bread flour in advance.
-
3
Separate the egg into egg yolk and white.
-
4
Preheat the oven to 355F/180C.
-
5
Put egg white in a big bowl.
-
6
Whisk with a hand mixer at the highest level.
-
7
When it becomes white, add sugar in 2 to 3 portions and whip up well.
-
8
Add egg yolk and mix with the lowest level on the hand mixer to smoothen out.
-
9
Add strong bread flour and mix with a rubber spatula until the flouriness is gone.
-
10
Be careful not to knead.
-
11
Mix the ingredients and vegetable oil and mix well evenly from the bottom.
-
12
When it is fluffy and becomes shiny, then it is OK.
-
13
Pour it in a cake pan lined with baking sheets and tap the cake pan to eliminate air pockets.
-
14
Bake for 10 minutes in 355F/180C.
-
15
Then reduce the temperature of the oven to 305F/150C and bake for another 20 minutes.
-
16
Prepare the cellophane wrap while baking.
-
17
Spread a big sheet tightly on a cutting board.
-
18
When the castella is done, face the browned side down on the wrap and remove the cake pan.
-
19
Make sure that the cellophane wrap doesn't wrinkle and center the castella in the middle.
-
20
Peel the oven sheet and wrap tightly with the cellophane wrap while the castella is still warm.
-
21
This process will keep the castella moist.
-
22
Let it sit for a while with the browned side facing down.
-
23
From next day onward, it's ready to eat.
-
24
Cut right before eating.
-
25
You can store it for about 3 days in room temperature.
-
26
Revision For the coffee flavor, it wasn't 1/2 of tablespoon but it was 1 tablespoon.
