Nagasaki-Style Honey Castella Sponge

What you need

• 5 large eggs, at room temperature
• 170 g (3/4 cup plus 1 tbsp) granulated sugar
• 45 g (2 tbsp) honey
• 30 ml (2 tbsp) warm water
• 130 g (1 cup) bread flour, sifted

Method

Restated from the original video

1. 1

   Heat the oven to 175 °C (350 °F). Line a 20 x 10 cm (8 x 4 in) loaf pan, about 8 cm deep, with parchment that stands 3 cm above the rim.

2. 2

   Stir the honey into the warm water until dissolved.

3. 3

   Lightly beat the eggs and sugar in a large heatproof bowl. Set it over a pan of hot, not boiling, water. Whisk until the mixture feels lukewarm, about 40 °C (104 °F).

4. 4

   Lift the bowl off the pan. Beat with an electric mixer on high until the batter is pale, thick and tripled in volume, 8-10 min. A ribbon should stay on the surface for 3 seconds.

5. 5

   Pour in the honey water and beat on low for 1 min.

6. 6

   Sift the flour over in three batches. Fold in with a spatula from the bottom up until no streaks remain.

7. 7

   Rap the bowl on the counter a few times to knock out big bubbles. Pour the batter into the pan from a low height.

8. 8

   Pop surface bubbles with a skewer, then tap the pan on the counter.

9. 9

   Bake at 175 °C (350 °F) for 15 min. Lower the oven to 160 °C (325 °F) and bake until deep golden brown and a skewer comes out nearly clean, 35-40 min.

10. 10

    Drop the pan once onto the counter from about 20 cm (8 in) up to stop the cake from shrinking.

11. 11

    Turn the cake out and wrap it tightly in plastic wrap while still hot. Leave it to cool completely, at least 2 hours, then keep it in the fridge. It is moister and denser after a night.

12. 12

    Unwrap, peel off the parchment and trim the edges straight. Cut into slices 2 cm (3/4 in) thick.

Imported from caudesucre.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.