Instructions

1. In a mixing bowl, beat the eggs and sugar together using an electric mixer on medium speed until the mixture becomes light and fluffy, about 5 minutes.
2. Add the honey, milk, and vanilla extract to the egg mixture. Mix gently until well combined.
3. Sift the cake flour and baking powder into the wet ingredients. Carefully fold the dry ingredients into the batter using a spatula, being cautious not to deflate the mixture.
4. Heat a non-stick baby castella pan or a cast iron pan over low heat and lightly brush the cavities with vegetable oil to prevent sticking.
5. Pour a small amount of batter into each cavity, filling them about halfway.
6. Cook the cakes on low heat for approximately 2-3 minutes or until the bottoms are golden brown. Keep an eye on them to prevent burning.
7. Using a skewer or a toothpick, gently flip the cakes over and cook for an additional 2-3 minutes until the other side is also golden brown.
8. Carefully remove the cakes from the pan and let them cool on a wire rack.
9. Repeat the process with the remaining batter until all cakes are cooked.
10. Serve the baby castella warm or at room temperature. They are best enjoyed fresh but can be stored in an airtight container for a couple of days.