Japanese Castella Cake (Kasutera)

Preheat oven to 160°C (320°F). Line a 20cm square cake tin with parchment paper.

Separate eggs into whites and yolks. Place whites in a clean bowl.

Beat egg whites until foamy, then gradually add sugar while continuing to beat until stiff peaks form.

Add egg yolks one at a time, beating well after each addition.

Heat honey, milk, and oil in a small saucepan until warm. Remove from heat.

Sift bread flour and gradually fold into the egg mixture using a spatula.

Add the warm honey mixture and fold gently until just combined.

Pour batter into prepared tin and tap to remove air bubbles.

Bake for 50-60 minutes until golden brown and a skewer inserted in center comes out clean.

Cool in tin for 10 minutes, then turn out onto a wire rack.

Wrap in plastic wrap while still warm to keep moist.

Let cool completely before slicing.