Japanese Honey Loaf Kasutera Castella

Preheat oven to 180°C (165°C fan). Line a 22×11 cm loaf pan neatly with parchment and scatter optional 10 g coarse sugar over the base.

Mix 55 g honey with 30 ml water and sift 100 g bread flour. Beat three eggs and 100 g sugar on high for 6–8 minutes until volume triples and ribbons briefly sit on the surface.

Slowly blend honey water into the foam on low speed. Sift flour in two or three additions and fold from the bottom just until no dry flour remains; avoid deflating.

Pour into the pan, tap gently a few times to release large bubbles, and bake at 180°C for 35–45 minutes. The browned top should spring back, a skewer should show no wet batter and, if measured, the center of this egg cake should reach at least 71°C.

Remove from tin and cool about 30 minutes on a rack. Wrap with parchment and plastic, refrigerate at 4°C or below for about 8 hours for a moist crumb, then trim sides and cut eight slices.