CASTELLA CAKE

Ingredients :
4 medium eggs, at room temperature
110g of sugar
2-3 tablespoons of honey
100g of strong flour

Preparation:

In a metal bowl, crack eggs, add sugar and beat with an electric beater over boiling water at high speed for 6 minutes. The volume of beaten eggs will increase by about 4 times.
Add honey to the egg mixture and beat on medium speed for about 30 seconds.
Sift 1/3 of the flour into the mixture, then beat slightly over medium speed, then add another 1/3 of the meal and beat. Add the last third of the flour and beat until the mixture is homogeneous, about 1 minute. Don’t mix too much, because the cake would fall or become flat.
Place sulfurized paper in a mold and pour the batter into the mold. Using a skewer, draw a zig-zag line to remove large air bubbles from the dough. This way the cake will have an even texture.
Bake at 180°C in a preheated oven for 10 to 15 minutes until the top is nicely brown. Then quickly cover with absorbent paper, lower the temperature to 170°C and continue baking. About 55 minutes to count. Try a skewer, when it comes out clean, the cake is baked.
When the cake is baked, remove it from the mold and immediately cover the surface with plastic film.
Flip the cake onto a flat plate and, while it is hot, place it in a plastic bag and let it sit for 12 hours to give the cake a fluffy texture.
Before serving, cut sides of cake. Accompany tea or coffee and a spoonful of Chantilly cream for more decadence.