Castella sponge cake

Ingredients

• 4 medium sized eggs, room temperature
• 110g sugar
• 2-3 tbsp honey
• 100g strong flour

Method

1. Prepare the egg mixture: In a metal bowl, crack 4 eggs, add 110g sugar and beat with an electric mixer over boiling water in a double boiler fashion on high speed for 6 minutes.
2. The volume of the beaten eggs will increase by about 4 times.
3. Whisk the egg mixture: Add 2-3 tbsp honey into the egg mixture and whisk on medium speed for about 30 seconds. Sift 33g of the flour into the mixture, then lightly whisk on medium speed, then add another 33g of the flour and whisk.
4. Add the last remaining 34g of flour and whisk until combined for about 1 minute. Do not overmix, this will lead to a fallen or flat cake.
5. Pour the batter into a tin: Put some parchment paper in a baking tin and pour the batter into the tin. 
6. Using a skewer, draw a zigzag line to remove any large air bubbles from the batter. This will give an even texture throughout to the finished cake.
7. Bake the cake: Bake at 180°C in a pre-heated oven for 10-15 minutes until the top turns a rich brown. Then quickly cover it with cooking foil and lower the temperature to 170°C and continue baking. 
8. It will take about 55 minutes in total. Test with a skewer, when it comes out clean the cake is done.
9. Cool the cake: When done, take the cake out from the tin and immediately cover the surface with cling film.
10. Turn the cake over onto a flat plate and while it is still hot put it in a plastic bag and leave it for 12 hours so that the cake will have a moist texture.
11. Serve and enjoy: Before serving, slice off the sides of the cake. Serve with tea or coffee and a spoonful of Chantilly cream for extra decadence.