05Transfer the batter to a loaf pan. Pour the batter into the loaf pan and tap it a few times on the counter to remove some of the air bubbles.
06Bake. Bake in the middle rack for 35-40 minute, until golden brown and fully baked. To test the doneness of your castella, stick a skewer in the center of the cake – if it comes out clean, it’s ready. If not, bake for an additional 5 minutes.
07Brush with honey. Once fully baked, take the cake out of the oven and place it on the stove top. Mix 1 tablespoon honey with 1 teaspoon water and brush the mixture on top of the castella cake.
08Wrap the cake. Flip the cake over using a plate and transfer it to a plastic bag while it’s still hot. Fold the bag so that all sides of the cake are pressing against it – alternatively you could wrap the cake in plastic wrap – and leave it on the counter for 12 hours.
09Slice and serve. Slice off the golden brown sides of the cake – except for the top and bottom – and cut 1-inch thick slices. Serve.