Directions:
Preheat your oven to 325Β°F (160Β°C). Line an 8-inch square baking pan with parchment paper.
Separate the egg whites and yolks into two large bowls.
Beat the egg whites with a pinch of salt until stiff peaks form.
In the bowl with egg yolks, add granulated sugar, and beat until the mixture is pale and thick.
Add condensed milk, melted butter, honey, and vanilla extract to the yolk mixture. Mix until well combined.
Sift the flour into the yolk mixture and fold gently until just combined.
Gently fold in the egg whites in three additions, being careful not to deflate the mixture.
Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then remove it and let it cool completely on a wire rack.
Slice the Condensed Milk Castella Cake and serve. Enjoy the soft, fluffy texture and the rich, creamy flavor!
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour
Kcal: Approximately 350 kcal per serving | Servings: 9 servings
