- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 tablespoon honey
- 1 tablespoon mirin (Japanese sweet rice wine)
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- Powdered sugar for dusting (optional)
- Preheat the Oven: Preheat your oven to 325°F (163°C). Line a mini cake pan with parchment paper or lightly grease it.
- Prepare the Batter: In a large bowl, beat the eggs and sugar together until the mixture becomes thick and pale. This may take around 8-10 minutes with an electric mixer.
- Add Flavorings: Add honey, mirin, vegetable oil, and vanilla extract to the egg and sugar mixture. Mix until well combined.
- Sift the Flour: Sift the all-purpose flour into the bowl in small batches, gently folding it into the batter. Be careful not to overmix; you want to maintain the fluffiness.
- Pour into the Pan: Pour the batter into the prepared mini cake pan, filling each cavity about 2/3 full.
- Bake: Bake in the preheated oven for about 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the mini Castella cakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
- Optional: Dust with Powdered Sugar: Once the cakes are cooled, you can dust them with powdered sugar for a decorative touch.
- Serve: Serve and enjoy your delicious Mini Castella cakes!
- Mirin is a sweet rice wine commonly used in Japanese cooking. If you don’t have mirin, you can substitute it with a sweet white wine or omit it altogether.
- You can experiment with adding different flavors, such as matcha (green tea) powder or citrus zest, to customize the taste of your Mini Castella cakes.