Easy and Nostalgic Castella - eggs

Method

• Warm the milk and mix in the honey.
• Combine eggs and sugar in a bowl and whisk.
• When you can draw S on the surface with the mixture, it is ready.
• Add Step 1 and vegetable oil and mix well.
• Fold in the strong flour and mix gently.
• Pour the batter into a mould and bake at 340F/170C for 10 minutes, then reduce the heat to 150C.
• Bake for an additional 40 to 45 minutes.
• After baking, take it out of the oven and remove the castella from the mould quickly while it's still hot.
• Cover the surface with cling film.
• Stretch the cling film tightly to avoid wrinkling.
• Flip over and wrap the castella with cling film.
• Leave to rest on a flat surface with the top flipped down to cool.
• Put the castella in the fridge to rest (for 2 to 3 days if possible).
• To slice, first slowly peel off the cling film without damaging the surface.
• Cut off 1 cm along the edge and then cut in half.
• (For every slice, moisten your knife with a wet tea towel.)
• Slice as thickly as you like and serve.
• Use this mould made with newspaper and you will have an authentic form of castella.