Japanese Castella Cake, Soft and Sweet with a Cloud-Like Texture

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• 6 large eggs, room temperature
• 150 grams granulated sugar
• 2 tbsp honey
• 120 grams medium-protein all-purpose flour, sifted
• 2 tbsp full-cream liquid milk
• 1 tbsp plain vegetable oil
• 1/4 tsp fine salt
• 1 tbsp granulated sugar, extra for dusting the pan

👩‍🍳 Instructions

1. 1 Prepare a 20x20 cm (8x8 inch) square baking pan, lining it with parchment paper so it covers all sides of the pan for easy removal later. Preheat the oven to 160°C (320°F), using bottom heat only if your oven allows it.
2. 2 Mix the honey, liquid milk, and vegetable oil in a small bowl, stir well, then warm briefly over hot water (bain-marie) so the honey dissolves completely. Set aside.
3. 3 Crack the eggs into the mixer bowl and add the salt. Beat on high speed with a mixer, gradually adding the sugar, until the batter is fluffy, pale, and thick enough to leave a ribbon trail (ribbon stage) — about 8-10 minutes.
4. 4 Lower the mixer speed to the lowest setting, slowly pour in the honey-milk-oil mixture, and mix briefly until well combined.
5. 5 Turn off the mixer and add the sifted flour in 2-3 batches. Fold gently with a spatula using a folding motion so as not to lose too much air from the batter, continuing until there are no flour lumps left.
6. 6 Pour the batter into the prepared pan from a moderate height to pop any large air bubbles. Gently tap the pan on the counter a few times to release any remaining air bubbles.
7. 7 Bake using the bain-marie technique (placing the cake pan inside a larger pan filled with hot water) for 40-45 minutes, until the surface turns golden brown and the center is cooked through when tested with a skewer.
8. 8 Once baked, remove from the oven and immediately invert the pan onto a cutting board lined with plastic wrap so the top surface becomes flat and stays moist. Wrap tightly with plastic wrap while still warm.
9. 9 Let the cake rest wrapped in plastic wrap for at least 3-4 hours, or overnight at room temperature, so the texture becomes moister and denser, just like classic castella.
10. 10 After resting, trim the browned edges of the cake for a neat look, then cut the cake into rectangular pieces as desired. Serve.

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