Ingredients

• 2 tablespoons water
• 3 tablespoons honey
• 1 tablespoon mizuame (glutinous starch syrup) : Use the thick variety that comes in a jar. If you can’t find it, feel free to leave it out.
• 100 grams bread flour : This is about ¾ cup plus 1 1⁄2 tablespoons. Be sure to weigh the flour for accuracy or use the spoon-and-level method to measure it properly.
• 3 large eggs (room temperature) : Each should weigh approximately 50 grams without the shell. Room temperature is key for the right texture!
• 100 grams granulated sugar : Roughly ½ cup.
  ½ tablespoon coarse white sugar : White sparkling sugar works well, or use zarame sugar if available (you can find both online).

How to make Castella cake?

Important Note Before You Begin

Before Baking

1. Preheat your oven to 340°F (170°C). If you're using a convection oven, lower it to 315°F (155°C).
2. Prepare your loaf pan (around 8½ x 4½ x 2¾ in or 22 x 11 x 7 cm) by lining it with parchment. Make creases to fit the pan snugly, and clip the sides if needed.

Make the Batter

1. In a small bowl, mix the water, honey, and mizuame. Stir slowly until the mixture is smooth and well combined. Avoid microwaving.
2. Sift the bread flour to ensure a light, lump-free batter.
   In a stand mixer bowl, add the eggs and sugar. Using the whisk attachment, beat on high (speed 8–10) for 3–5 minutes until the volume increases 3–4 times and the texture is pale and thick.
3. Reduce speed to low. Slowly add the honey mixture, blending until incorporated (about 30 seconds).
4. With the mixer still on low (stir setting), gradually add the sifted flour. Stop as soon as it’s mixed, don’t overwork the batter.
5. Use a spatula to fold the batter gently from the sides and bottom of the bowl.

Prepare to Bake

1. Sprinkle the sparkling sugar into the base of the lined pan.
2. Pour the batter into the pan in a single stream (to help minimize air pockets).
3. Drop the pan gently onto your counter from 2 inches up to release trapped air. Then, draw a zigzag through the batter with a skewer.

 Baking with the Traditional “Awakiri” Method

1. Place the pan on the middle oven rack. Set a timer for 2 minutes.
2. When the timer beeps, open the oven. Spray water lightly over the surface (2 spritzes).
   Using an offset spatula, stir the batter from one side 15 times, then the other side 15 times, without scraping the bottom. This awakiri step helps burst large bubbles.
3. Repeat this stirring + spraying routine three more times, each 2 minutes apart. After the final time, remove the clips (if used) and smooth the batter again with a skewer if needed.
4. Bake for another 30–40 minutes. The top should be golden, and the cake should spring back when gently touched.

 Cooling and Storing

1. Remove from the oven and drop the pan twice onto the counter to release steam and prevent shrinkage.
2. Flip the cake upside-down onto a non-stick mat (a silicone baking mat is ideal). Leave the parchment on. Let it cool for 45–60 minutes.
3. Once cooled, wrap the cake (with parchment still on) tightly in plastic wrap. Refrigerate for 12 hours or overnight to allow the texture to mature.

 Serving & Storage

1. After chilling, unwrap the cake and carefully remove the parchment.
2. Trim off all four sides to reveal the soft, golden crumb (save those edges for snacking!). Slice into ¾-inch (2 cm) thick pieces.
3. Enjoy with tea or coffee.