Jiggly Castella Cake, It makes you want to tear it off by hand! Making Korean street food at home

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Today's recipe is for fluffy Taiwanese castella cake made with oil.
In this recipe, I used a larger percentage of eggs and did not add vanilla for flavor, but instead added honey to give it a more castella cake-like color and taste.
The meringue to be combined with the egg yolk batter should be loose rather than stiffly whipped to prevent the surface from cracking.
By adding a tbsp of sugar before beating the egg whites, you can make a loose meringue that is not overly foamy.
By mixing the bread flour into the cake flour, the Taiwanese castella cake is more elastic and has a fine texture, making it glutinous and springy.
▷Ingredients (15 cm)
50 g vegetable oil
70 g milk
50 g cake flour
20 g bread flour
5 egg yolks
15 g honey
5 egg whites
Pinch of salt
75 g cane sugar
▷How to make:
1. Sift together cake flour and flour.
2. Measure the vegetable oil and milk into a saucepan and allow to come to room temperature.
3. Separate the egg yolks from the egg whites and let stand at room temperature.
4. Line a mold with a cooking sheet. Fold the cooking sheet in on the outside.
5. Heat the milk in ② over medium heat to 80℃ while stirring.
6. Add the warmed milk from ⑤ to the cake flour from ① and stir until the mixture is no longer powdery. (It is okay if the mixture is lumpy. Do not overmix.)
7. Add 2 egg yolks and mix until smooth, then add the remaining egg yolks and honey in this order.
8. Add a pinch of salt and 1 tbsp of cane sugar to the egg whites and beat with a hand mixer.
9. When the mixture becomes foamy, add the remaining sugar in two additions.
10. Add 2-3 scoops of meringue ⑨ to the egg yolk batter ⑦ and blend. Mix the remaining meringue and egg yolk batter until blended.
11. Pour the batter into the mold ④ and pour hot water (60℃) into the batting.
Bake in a preheated oven at 150℃ for 50 minutes to 1 hour. Remove from the mold immediately after baking.