Fluffy japanese castella sponge cake

• 6 large eggs, room temperature
• 240 ml (200g) granulated sugar
• 300 ml (150g) bread flour, sifted
• 60ml whole milk
• 45ml honey
• 15 ml warm water (to dissolve honey)

1. Preheat your oven to 320°F (160°C). Line an 8x8 inch square cake pan with parchment paper, ensuring the paper extends above the sides.
2. In a small bowl, mix the honey and warm water until fully dissolved. Set aside.
3. In a large heat-proof bowl, combine eggs and sugar. Place the bowl over a pot of simmering water (bain-marie) and whisk until the mixture is lukewarm to the touch. Remove from heat.
4. Using a stand mixer or hand mixer, beat the egg mixture on high speed for about 5-8 minutes until it becomes thick, pale, and reaches the 'ribbon stage' (the batter should leave a trail that stays for a few seconds when the whisk is lifted).
5. Add the honey-water mixture and milk. Beat on low speed until combined.
6. Sift the bread flour into the batter in three separate additions. For each addition, fold very gently with a spatula or use the mixer on the lowest speed just until the flour disappears. Do not overmix.
7. Pour the batter into the prepared pan from a height of about 10 inches to pop large air bubbles. Run a skewer through the batter in a zig-zag motion to remove any remaining large bubbles.
8. Bake for 45-50 minutes, or until the top is dark golden brown and a skewer comes out clean.
9. Immediately after removing from the oven, drop the pan from a height of 5 inches once to prevent shrinking. Let it cool slightly, then wrap the cake (still in parchment) in plastic wrap while still warm to keep it moist. Refrigerate overnight for the best texture.

Slice the edges off to reveal the beautiful yellow interior. Serve in thick rectangular slices with a cup of green tea or coffee. It is best enjoyed the next day when the moisture has distributed evenly.