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52883bcf 73cc 4ac4 ab76 16dd2313d452  2016 10 29 05 53 46

- separate yolk and egg white
- mix milk and honey, warm them up in the microwave in 10-15 seconds
- set the oven in 165 C
- beat the egg white with a little salt and cream of tartar until having a soft peak
- add the yolk in one by one into the egg white mixture and beat in slow speed until having a thick and smooth mixture
- add the mixture of milk and honey in spoon by spoon
- divide the all-purpose flour into four parts and fold the mixture gently
- pour the mixture into the mould and bake at 165 C in 50-55 minutes
When the cake is well baked with the golden surface, take it out of the mould and wrap it well in baking paper or parchment paper until it cools down. Then enjoy the cake or keep it in the fridge for 2-3 days for gradual consume :)

The Castella is moist and smooth.