This classic Japanese Castella Cake is incredibly soft, moist, and light with a fine, delicate crumb. It’s perfect with tea or coffee.
Ingredients
- 6 large eggs (room temperature)
- 1 cup (200g) granulated sugar
- 1 cup (130g) bread flour (or cake flour, sifted)
- 3 tbsp (60g) honey
- 2 tbsp warm milk
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract (optional)
- Pinch of salt
