Baby Castella

Baby Castella, also known as Japanese honey sponge cake, is a fluffy and sweet treat that is perfect for snacking.

Ingredients - Serves 12

In a mixing bowl, beat the eggs and sugar together until light and fluffy.
Add the honey, milk, and vanilla extract to the egg mixture and mix well.
Sift the cake flour and baking powder into the wet ingredients and gently fold until just combined.
Heat a non-stick pan or a cast iron pan over low heat and brush with vegetable oil.
Pour a small amount of batter into each cavity of a baby castella pan or a similar mold.
Cook the cakes on low heat for about 2-3 minutes or until the bottom is golden brown.
Flip the cakes using a skewer or a toothpick and cook for another 2-3 minutes until the other side is golden brown.
Remove the cakes from the pan and let them cool on a wire rack.
Repeat the process with the remaining batter.
Serve the baby castella warm or at room temperature.