Pandan Honey Kasutera (Japanese Castella)

Learn how to make Japanese-style old-fashioned sponge cake that is soft, moist, with a nice chewy texture, and with an amazing rich aroma of honey and pandan. For written recipes & instructions visit: https://whattocooktoday.com/pandan-honey-kasutera.html RECIPE: 4 large eggs (room temperature) about 50 grams each without the shell 100 g granulated sugar 25 g warm milk 50 g honey 1 tsp pandan essence omit if you want original flavor 135 g bread flour (I don't recommend all-purpose flour) ⅛ tsp salt Please watch the video for the instructions.