Prepare the ingredients and bowls. For a mold, use an empty box or a milk carton covered with aluminium foil.
Combine the eggs and sugar in a bowl. Whisk with a handheld mixer for 10 minutes.
After 5 minutes, it should look like this.
After 10 minutes, the batter should be 3 times smoother.
Heat honey and milk in a 600W microwave for 20-30 seconds. Add to the batter and continue mixing.
Sift the flour, and add to the batter in 2-3 batches and mix.
Stir well until the lumps disappear. The batter should be thick enough to form ribbons.
Pour the batter into a mold. Drop the mold lightly on the counter to release any air pockets from the batter.
Bake in an oven preheated to 355°F/180℃ for 10 minutes, then bake for another 40-50 minutes at 320°F/160℃.
Once baked, lay a sheet of plastic wrap on top of a sheet of newspaper, flip the castella over onto the wrap, and set aside to cool. This will flatten the surface.
Story Behind this Recipe
I realized that I could make castella with bread flour, so I worked out the amount and ingredients, and now this is my favorite recipe.
The photo shows a matcha (green tea) castella. I used an empty tea box, so I used it as packaging for the castella when I presented it as a gift. For matcha castella, use 100g sugar and 25g sweet green tea.