Castella cake, with vanilla, strawberry and chocolate flavours.

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.

Ingredients

What you'll need

  • 3 Eggs*
  • 100 grams of Sugar
  • 100 grams of Flour OR 80 grams of Flour AND 20 grams of Cocoa Powder 
  • 40 grams of Honey
  • 40 grams of Milk

  • Optional: 10 grams of sifted Freeze Dried Strawberry Powder
  • Optional: Food Colouring

*Make sure these ingredients are at room temperature.

Tools

What you'll need

  • Electric Mixer
  • Whisk Attachment(s)
  • Loaf Pan (21cm × 11cm × 7cm)
  • Plastic Wrap
  • Baking Paper
  • Sillicone Spatula
  • Sieve

Method

Method

  • Preheat your oven to 160 degrees Celsius.
  • Prepare your loaf pan by lining the bottom and sides of the pan with baking paper.
  • Warm the milk and mix in the honey, until the honey has dissolved.
  • Optional: Mix together the flour and cocoa powder OR the flour and strawberry powder.
  • Sift the flour (mixture) well.
  • Whip up the eggs with the sugar, until you've reached the ribbon stage.
  • Add half of the honey and milk mixture and mix briefly.
  • Add half of the flour (mixture) and mix again.
  • Repeat this for the remaining honey and milk mixture and flour (mixture).
  • Use a spatula to mix briefly, scraping the sides and bottom of the bowl.
  • Pour the batter into the prepared loaf pan.
  • Tap the pan to release air bubbles.
  • Bake for 35 - 45 minutes. NOTE: If you press the top gently and the cake bounces back it's done, it took 45 minutes with my oven.
  • Place the cake upside down onto some plastic wrap.
  • Wrap the plastic wrap around the cake and let it cool completely.
  • Unmould the cake.
  • Slice off the sides before serving.

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