Marble Chocolate Castella Cake by Helga Soo

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I used the original Castella Cake recipe from P&P post to add the extra steps 😝

Recipe:

6 large eggs, room temperature
150g castor sugar
100g bread flour + 100g cake flour, sieve twice
(A) 5 tbsp honey + 2 1/2 tbsp warm water
(B) 2 tbsps semi sweet Chocolate Chips + 1/2 tbsp Honey Water from (A)
(C) 1 tbsp honey + 1/2 tbsp

Steps -
Preheat oven to 160 degree celsius
1. Cut the parchment paper to fit the loaf pans. Grease and ensure paper stick to a medium loaf pans.
2. Use double boiling method to cook (B) till melted. Set aside.
2. Mix the honey and water together (A) & (C) and set aside.
3. In a mixing bowl, whisk the eggs in high speed until well mixed.
4. Add the sugar in and whisk for 5 minutes in high speed.
5. Add the honey mixture (A) in and whisk on low speed until combined for about 30 seconds or less.
6. Add the flour in - in three additions and whisk to just combine. Do not overmix.
7. Scoop 1/2 of the batter out and use spatula to fold in the Melted Chocolate (B) till well combined.
8. Pour the 2 batter into loaf pan on top of one another, repeat the steps until at about 80% full. Use a skewer, draw zigzag line to remove air bubbles in the batter.
9. Tap the pans gently a few times to release air bubbles.
10. Bake for 35-40 minutes or until golden brown top and a skewer inserted center comes out clean.
11. Brush the honey mixture (B) on top of the cake.
12. Immediately while cake is still warm - Place cling wrap on the table, remove cake from pan and flip onto the cling wrap with top facing down. Then gently remove the parchment paper.
13. Wrap up the cake immediately (this is to retain the moisture) and then chill in fridge for 12 hours.