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You need to measure whole egg and egg yolk separately. Adding additional egg yolk gives amazing texture of the cake. So please try it and you can feel the difference.

What is the specific gravity of the batter? Why do you need to weigh?
https://blog.naver.com/innocenteun/22...


▶ Ingredients (4 cakes)
180g eggs
40g egg yolk
120g granulated sugar
20g honey
130g cake flour
40g unsalted butter
55g whole milk
2g vanilla extract

1) Add sugar and honey to the egg + egg yolk and warm it to 37 ~ 42 degrees C.
2) Whip the egg with a hand mixer until the traces remain for more than 3 seconds.
3) Whip until it becomes a fine foam at the lowest speed.
4) Sift the flour and fold gently so that the bubbles do not go out.
5) Set the temperature of (butter + milk + vanilla) extract to 4 ~ 60 degrees C and mix it in the batter.
6) Fill the mold with 85% each, and bake 155 degrees C (311℉) 23 minutes in the preheated oven. (Unox convection oven)
 * My oven has high heat. Bake common household ovens at 165 to 175 degrees C (329℉~347℉).
7) After the baked castella are turned over on a greased sheet for about 1 minute, flattened, and then cooled completely in a cooling net.


Storage: Sealed and stored at room temperature for 2-3 days. If you want to keep it longer, keep it frozen. (About 2 weeks)





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