Castella Sheet Cake
Ingredients
• 6 large eggs
• 1 cup (200g) granulated sugar
• 1½ cups (190g) cake flour, sifted
• ½ cup (120ml) milk
• ½ cup (120ml) vegetable oil
• 1 tsp vanilla extract
• 2 tbsp honey (optional)
Method
1. Preheat the oven to 160°C (320°F). Line a 9 × 13-inch (23 × 33 cm) baking pan with parchment paper.
2. Warm the milk and vegetable oil together, then stir in the vanilla extract and honey (if using). Set aside.
3. In a large bowl, beat the eggs and sugar for 8–10 minutes until pale, thick, and tripled in volume.
4. Sift the cake flour over the egg mixture in batches and gently fold until just combined.
5. Fold the warm milk mixture into the batter until smooth, being careful not to deflate it.
6. Pour the batter into the prepared pan and gently tap the pan on the counter to remove large air bubbles.
7. Bake for 25–30 minutes, or until the cake is golden and springs back when lightly pressed.
8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. Slice into squares or rectangles and serve.
