CAKE CASTELLA 
Ingredients:
4 medium eggs, at room temperature
110g of sugar
2-3 tablespoons of honey
100g of strong flour
Preparation:
1. In a metal bowl, break eggs, add sugar and beat with an electric beater over boiling water at high speed for 6 minutes. The volume of scrambled eggs will increase by approximately 4 times.
2. Add honey to the egg mixture and beat at medium speed for about 30 seconds.
3. Sift 1/3 of the flour into the mixture, then beat slightly at medium speed, then add another 1/3 of the Flour and beat. Add the last third of the flour and beat until mixture is even, about 1 minute. Don’t over mix, as the cake would fall or become flat.
4. Place sulfurized paper in a mold and pour the dough into the mold. Using a skewer, draw a zigzag line to remove large air bubbles from the dough. This way the cake will have an even texture.
5. Bake at 180°C in a preheated oven for 10-15 minutes until the top is well browned. Then quickly cover with absorbent paper, lower the temperature to 170°C and continue cooking. That’s about 55 minutes total. Try a skewer, when it comes out clean the cake is baked.
6. When the cake is cooked, remove it from the mold and immediately cover the surface with a plastic film.
7. Flip the cake on a flat plate and, while it is hot, place it in a plastic bag and leave it to rest for 12 hours to give the cake a fluffy texture.
8. Cut the sides of the cake before serving. Accompany tea or coffee and a spoonful of whipped cream for more decadence.
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