Super soft and fluffy honey castella cake made with oil. The cake stays soft for days and gets better with time, it is best eaten the day after baking it. You can bake this cake in mini moulds or use a square pan lined with parchment paper. In a bowl, add milk, vegetable oil, a pinch of salt, vanilla extract and honey then whisk well.
Set it aside. Separate 6 egg yolks from the whites, into the bowl with the egg whites, start beating the whites until foamy then add 160 grams of sugar in three additions and beat well on medium speed until well mixed in before adding the next batch. The foaming of the eggs is very important, mix until the meringue reaches a medium peak.
Add the 6 egg yolks into the meringue and mix it in thoroughly. Sift in cake flour and at this point, fold the mixture from bottom to top until the mixture is moistened and there are no lumps. Into the mixture ( Milk+ oil+ honey+salt+vanilla extract), add in some cake batter and mix it in the mixture then pour it in the cake batter and mix well until smooth and incorporated.
Pour the batter into the prepared cake tin/ cake moulds and top them with sesame seeds( optional) and bake in a preheated oven at 170C( 338F) for 15 minutes then reduce the speed to 160C( 320F) for 35 minutes. Once baked, let the cakes cool in the moulds or pan then remove them onto a plate and serve. You can also wrap them after cooling completely and serve them the next day. Enjoy.
- 6 eggs
- 1 cup (160g/ 5Oz) sugar
- 40ml honey
- 30ml milk
- A pinch / 1g of salt
- 30ml vegetable oil
- 165g/ 5.8Oz cake flour (or all-purpose flour)
- 5ml vanilla extract