This cake is fluffy, sweet and the perfect combination with a cup of tea at any moment.
- 100g Cake flour
- 15g Cocoa powder
- 3 Eggs
- 2 Egg yolks
- 80g Sugar
- 30g Honey
- 3ml Vanilla extract
- 30g Unsalted butter
- 40ml Milk
- In a large mixing bowl, add in three eggs together with sugar, honey and vanilla extract then mix gently with a wire whisk to combine. Once combined place the bowl over a pot filled with hot water and continue whisking( the temparature of the egg mixture should be about 40 C before removing it from the hot water bath) until it’s foamy then remove it and set it aside.
- In a small bowl, add 30 grams of unsalted butter and 40 ml of milk then place the bowl over the pot with hot water and let the butter melt. Bring the bowl with the warm egg mixture and beat on high speed for 3 minutes then lower the speed and whip for 2 minutes until the mixture has doubled in volume and it’s pale.
- Sift in 100 grams of cake flour and 15 grams of high-quality cocoa powder then using a spatula, fold everything in slowly until all the dry ingredients are moistened. Once the butter is melted, add some dough in the bowl and mix then pour the mixture back in the bowl with the batter. For this cake, you will need a medium-sized cake mould, if you don’t have the cake moulds, you can bake this cake in an 8 inch round cake tin that is greased and lightly floured.
- If using the cake mould, line the moulds with liners then pour the batter into about three quarters way full then bake in a 320 degrees Fahrenheit (160 C) oven for 20 minutes. If you are baking it in a cake tin, bake for 40 to 45 minutes or until a skewer inserted in the centre comes out clean. To have a flat top, let the mini cakes cool upside down on a parchment paper for 5 minutes. This castella cake feels like a dream, it’s cotton soft and will melt in your mouth. Enjoy.