Method

Preheat oven to 170°C. Line a castella wooden mould or loaf pan with butter and parchment. Sprinkle granulated sugar on the base — this creates the signature crunchy bottom.
About 10 min
Whisk eggs and sugar vigorously with a hand mixer for 10 minutes until very thick, pale, and ribbon-stage. The extensive whipping is the key to castella's dense-yet-airy texture.
About 12 min
Warm honey, mirin, and milk together until combined. Fold gently into egg mixture.
About 3 min
Sift bread flour in two additions, folding carefully with a spatula. Do not over-mix.
About 5 min
Pour into prepared mould. Bake 50–55 minutes. While hot, wrap tightly in plastic wrap and let cool overnight — this creates the moist, slightly sticky texture. Slice into 2cm rectangles to serve.
About 1 hr 5 min

Nutrition per serving (estimate)

Contains: gluten, eggs, dairy