Japanese Castella Cake Recipe

Japanese Castella Cake Recipe

Ingredients :

 • 6 large eggs

 • ¾ cup fine white sugar

 • ½ cup warm full-fat milk (from cow’s milk)

 • 1½ cups cake flour (sifted)

 • 2 tbsp unsalted halal butter (cow’s milk based)

 • 1 tsp alcohol-free vanilla (alcohol free)

 • 1 tbsp honey

Instructions:

 1. Preheat oven to 160°C (320°F). Line a loaf pan with parchment paper.

 2. Warm the milk and butter together until melted, then mix in the honey and vanilla extract.

 3. Beat the eggs and sugar in a large bowl using an electric mixer on high speed for about 7–8 minutes, until the mixture becomes thick, pale, and fluffy.

 4. Add sifted flour gradually, folding gently with a spatula to keep the air in the batter.

 5. Pour the milk mixture into the batter and fold gently until well combined and smooth.

 6. Pour the batter into the prepared pan. Tap lightly to remove large air bubbles.

 7. Bake for 50–60 minutes, or until golden brown and a skewer inserted in the center comes out clean.

 8. Cool completely before slicing. Wrap in plastic and rest overnight for a softer texture.

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