Easy Manuka Honey Castella Cake

This soufflé-style Castella cake is delightful both freshly baked, with its fluffy and airy texture, and after it has settled, offering a moist and
rich taste. Manuka honey adds depth and enhances the cake’s moistness.

Ingredients (for one 15 cm round cake):

Egg yolks: 3
Whole egg: 1
Raw cane sugar: 30g
Cake flour: 20g
Brandy: 1 tbsp
Manuka honey: 1 tbsp

Instructions

1. In a bowl, combine the egg yolks and the whole egg, whisking well.
2. Add the cane sugar to the bowl from Step 1 and beat with a hand mixer until the mixture becomes thick.
3. Sift in the cake flour and mix until smooth, with no lumps. Stir in the brandy.
4. Line the cake pan with parchment paper. Pour half of the mixture from Step 3 into the pan, add the Manuka honey at the center.
5. Pour the remaining half of the mixture into the pan, gently tap it to remove any air bubbles, and bake in the oven.
   Temperature: 180°C (356°F)
   Time: Approximately 13 minutes

Freshly baked, the cake has a fluffy and airy texture. As it cools, the center may sink slightly, creating a denser and more moist texture.

Tips & Tricks

The key to success is whipping the mixture well to incorporate plenty of air.
The flavor improves after resting for a day. For storage, avoid wrapping the cake tightly in plastic wrap, as it can cause the surface to peel. Instead,
place it in a plastic bag for best results.