Honey Castella

Prepare a square or rectangular baking pan (approximately 15x15cm or 18x10cm) by lining it completely with parchment paper, ensuring the paper extends above the edges to support the rising batter.

In a large heatproof bowl, combine the Large Eggs, Granulated Sugar, Pure Honey, and Mirin. Whisk gently to combine.

Place the bowl over a pot of simmering water (bain-marie), ensuring the bottom of the bowl does not touch the water. Continuously whisk the egg mixture until it reaches approximately 40°C (104°F) and is warm to the touch. This helps the sugar dissolve and the eggs whip better.