A showcase item in Korean bakeries, castella cake is made by whisking eggs and sugar for a long time in a bain-marie, resulting in a feather-light cake with very little fat. Baking it slowly in a water bath keeps it moist and finely porous. Sliced and presented in its signature box shape, it's a favourite at parties.
Whisk the eggs and sugar over a bain-marie of warm water for 12 minutes, until tripled in volume, pale and foamy.
Fold the sifted flour into the foamy mixture a little at a time with a spatula; stirring vigorously deflates the foam.
Fold the lukewarm milk, melted butter and honey into the batter, pour it into the tin and tap the tin on the counter a few times to release air bubbles.
Place the tin in a large roasting pan filled with hot water and bake in an oven preheated to 150°C for 30 minutes; the water bath keeps the cake moist and feather-light.
As soon as the cake comes out of the oven, unmould it and let it cool completely on a wire rack; slicing it while hot leaves the inside sticky.
Don't stir vigorously when folding in the flour; fold gently with a spatula, as vigorous mixing deflates the foam and flattens the cake. Allergens: contains wheat (gluten, flour), milk and dairy (milk, butter) and egg.
If you're not sure how accurately your oven holds its temperature, check at the 25-minute mark; a cake that browns too much on top can stay raw underneath.
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