Nagasaki castella

Step 1: Heat the oven to 325°F (275°F fan). Line a 21 × 12 cm loaf tin or 18 cm square tin with baking paper, with the paper standing 5 cm above the rim. Scatter 2 tbsp coarse sugar (zarame or demerara) over the base.

Step 2: Mix 1 ¾ oz honey with 2 tbsp hot water and 2 tbsp milk until loose.

Step 3: Put 5 eggs and 5 ½ oz caster sugar in a heatproof bowl set over a pan of barely simmering water. Whisk until the mix feels just warm, about 104°F, then take it off the heat.

Step 4: Beat with an electric whisk on high for 6–8 minutes until pale, tripled in volume and thick enough that a trail of batter sits on top for 3 seconds. Beat in the honey mixture.

Step 5: Turn the whisk to low and beat for 2 minutes more to break up large bubbles. Sift in 4 ½ oz bread flour in three parts, folding with a balloon whisk or spatula until no dry flour remains.

Step 6: Pour into the tin. Drag a skewer through the batter in a zigzag and tap the tin firmly on the counter twice to release air pockets.

Step 7: Bake for 45–50 minutes until deep brown on top and a skewer comes out clean. If the top darkens too fast after 25 minutes, lay a sheet of foil loosely over it.

Step 8: Common mistake: opening the oven in the first 30 minutes. The cool air makes the cake sink and turn dense and wet in the middle.

Step 9: Mix 1 tbsp honey and 1 tsp water and brush over the hot cake. Turn it out upside down onto cling film, peel off the paper from the sides, then wrap tightly with the top facing down. Rest overnight at room temperature.

Step 10: Unwrap, trim the sides with a serrated knife and cut into 2.5 cm slices with a hot, wiped knife.