Mini Honey Castella Cakes

Ingredients

• Egg

  Whole, fresh eggs

  2 large or 100g

• Sugar

  White, granulated sugar

  5 tbsp or 63g

• Doves Farm Gluten Free Self-Raising White Flour

  flour

  45 grams or 45g

• Honey

  1 tbsp or 21g

• Water

  Plain, clean water

  1 tbsp or 15g

Directions

1. Preheat oven to 325F. Place egg whites in mixing bowl and beat at high speed for 30 seconds with an electric hand mixer until slightly foamy. Add sugar a tablespoon at a time until firm peaks form. Add yolks one at a time on medium low speed until well combined. Add sifted bread flour and beat until just combined. Pour in honey mixture and continue to beat for 1 minute. Pour batter through a sieve into four ½ cup mini loaf baking cases (place these baking cases on top of a half sheet baking pan, just in case!), filling the cases a little over halfway. Gently tap bottom of the baking cases on the counter to remove some of the air bubbles. Bake for 25 to 30 minutes or until top is golden brown.  Remove cases from oven and drop it from a half foot height onto the counter to prevent shrinkage (yes, you read that correctly: drop the cake!). Let it cool to room temperature before serving.

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