Nagasaki-Style Honey Castella Cake

Steps

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1. 1
   Prepare the cake mold and line it with parchment paper to prevent the batter from sticking.
   ▶ ≈0:12
2. 2
   Sift the bread flour and set aside; using a cup helps keep the flour from scattering.
   ▶ ≈0:51
3. 3
   Warm the eggs in about 60°C water until they feel warm to the touch — this makes them whip up more easily.
   ▶ ≈1:07
4. 4
   Whisk the warmed eggs together with the sugar, mirin and honey until the batter is thick enough to leave a ribbon trail when it drips.
   ▶ ≈1:37
5. 5
   Pour in the oil and whisk it in, adjusting the mixing to even out the bubble size in the batter.
   ▶ ≈2:03
6. 6
   Add the sifted flour in two batches, folding gently from the bottom up with a spatula each time to avoid deflating the batter.
   ▶ ≈2:12
7. 7
   For a more traditional bottom crust with a slight crunch, sprinkle a little sugar in the bottom of the mold before pouring in the batter.
   ▶ ≈2:37
8. 8
   Pour all the batter into the mold and stir gently with a skewer to pop any large air bubbles.
   ▶ ≈2:54
9. 9
   Bake at a high temperature first to let the cake rise, then lower the temperature and continue baking until fully cooked.
   ▶ ≈3:07
10. 10
    Test doneness by inserting a skewer into the center; if it comes out clean with no batter sticking, the cake is done.
    ▶ ≈3:24
11. 11
    Let the cake cool before serving; it can also rest for a day for an even denser texture and easier slicing.
    ▶ ≈3:43
12. 12
    For a variation, pan-fry cake slices in butter until the surface is lightly crisp, then finish with a sprinkle of cinnamon powder.
    ▶ ≈6:36
13. 13
    Key tip: don't reduce the sugar too much — enough sugar keeps the whipped egg foam stable in shape; otherwise the bubbles will collapse during baking, affecting both texture and sweetness.
    ▶ ≈7:42