Honey Castella Cake (Evaporated Milk version)

I have a honey castella cake recipe posted in my blog about 6 years ago. Today, since I have a can of evaporated milk in the fridge, so I just substituted the fresh milk in the earlier recipe by an equal quantity of evaporated milk. A combination of evaporated milk and honey gave the cake a very nice aroma coming from the caramelized sides. Love the velvety soft cake crumb, and the surprisingly soft crust for a cake without added oil or butter 😍

Yield: One cake
Cake Pan size: 21.5x11.5x5.5 cm non-stick pan
Baking temperature: 160℃ for 30~35 minutes at lower rack of a preheated oven.

Ingredients

All ingredients in room temperature

85g egg whites (about 2 1/4 eggs)
60g fine sugar

60~69g egg yolks (4 egg yolks)

20g honey
20g evaporated milk/fresh milk

60g bread flour

Directions

1. Grease a 21.5x11.5x5.5 cm non-stick cake pan with a thin coat of butter, or lined with parchment paper. Set aside.

2. In a clean, dry and grease-free mixing bowl, beat egg whites with fine sugar till reaching firm peak stage. Beat in the egg yolks, one at at time.

3. Mix in the honey using the electric hand mixer.

 

4. Sieve in 1/3 of the bread flour, and mix manually.

 

Add in 1/2 of the evaporated milk, and mix manually.

Finish up the remaining bread flour and evaporated milk in alternative sequence, ending with flour.
Finally, give the batter a thorough mix using a silicone spatula.

5. Pour the batter into the prepared cake pan from Step 1. Bang against the work top to remove any trapped air bubbles in the batter.
Place the cake pan over a grid-iron or wire gauze rest over a shallow baking tray.

6. Preheat the oven to 160℃ for about 10 minutes. Place a small cup of hot water in the preheated oven before sending in the cake pan. Bake at lower rack of the oven at 160℃ for about 30 to 35 minutes, or till the crust is golden and an inserted skewer came out clean.

7.  Remove from the oven, drop the cake pan over a kitchen towel thrice to prevent shrinkage during cooling down. When the cake has shrunk from the wall of the pan, invert out the cake and transfer to a wire rack.

Wrap a sheet of cling wrap over the cake for about 30 minutes to seal in the moisture. This step is optional.

8.  Cut and enjoy 😋