Castella Cake

In a metal bowl, break the eggs, add the sugar, and beat with an electric mixer over boiling water on high speed for 6 minutes. The volume of beaten eggs will increase by about 4 times.

2. **Add honey**: Add the honey to the egg mixture and beat on medium speed for about 30 seconds.

3. **Incorporate flour**: Sift 1/3 of the flour into the mixture, then lightly beat on medium speed. Add another 1/3 of the flour and beat. Add the last 1/3 of the flour and beat until blended, about 1 minute. Do not over mix as this will cause the cake to fall or go flat.

4. **Prepare the mold**: Line a mold with parchment paper and pour the batter into the mold. With a skewer, draw a zigzag line to remove any large air bubbles from the batter, ensuring a uniform texture.

5. **Bake the cake**: Bake at 180°C in a preheated oven for 10-15 minutes until the top is deep brown. Quickly cover with kitchen paper, lower the temperature to 170°C, and continue baking. It will take about 55 minutes in total. Test with a skewer; when it comes out clean, the cake is done.

6. **Cool and wrap**: When done, remove the cake from the pan and immediately cover the surface with plastic wrap. Turn the cake onto a flat plate, put it in a plastic bag while hot, and leave it for 12 hours for a moist texture.

7. **Serve**: Before serving, trim the sides of the cake. Accompany with tea or coffee and a spoonful of Chantilly cream for added decadence.

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