Set aside 4 egg whites. Thoroughly whisk the rest of the eggs and sugar for 10 minutes with an electric mixer at high speed.
The batter should start to thicken at this point. Add all the honey and sifted bread flour in two portions, gently mixing with a rubber spatula with each addition.
Whip the set aside egg whites until stiff peaks form. (You can just use the electric mixer from Step 1 without washing it.) Add the meringue into the batter from Step 2 and fold with a cutting motion.
Pour the batter into mold and bake for 90 minutes at 140℃. It's done once a skewer inserted into the middle comes out clean.
As soon as it's baked, take off the aluminum foil and wrap the castella with plastic wrap. (Be careful not to burn yourself.) It's done once it's cooled.
How to make a newspaper mold: Layer 5 sheets of newspaper and create a "box".
Line the box with aluminum foil, one sheet for each side, and here's your mold.
Story Behind this Recipe
It's super easy to make a castella mold using a newspaper mold. My friend taught me how to make this. If you top the cake with whipped cream, it makes it a little bit fancy. It's low in calories.
Mixing with care will prevent the meringue becoming deflated and help thicken the castella, so concentrate and do it properly!