Fluffy Japanese Castella Cake measurements ofingredients in cups

1.Preheat your oven to 160°C (320°F) and line a 6-inch round cake pan with parchment paper, ensuring the paper extends above the rim of the pan for easy removal.

2.In a large mixing bowl, whisk the eggs and granulated sugar together until the mixture becomes pale and fluffy, about 10 minutes. You can use a hand mixer or stand mixer for this step.

3.In a separate bowl, combine the honey, milk, and melted unsalted butter. Mix well until fully combined.

4.Sift the all-purpose flour and salt into the egg mixture, gently folding it in with a spatula until just combined. Be careful not to overmix, as you want to retain the airiness of the batter.

5.Add the honey-milk-butter mixture and vanilla extract to the batter, folding gently until everything is well incorporated and smooth.

6.Pour the batter into the prepared cake pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.

7.Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

8.Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully remove it from the pan and let it cool completely on a wire rack before slicing.