Fluffy Honey Castella Recipe

I made soft and moist sealed castella with honey and fresh cream ~
It was made by a public method of making the dough rich and dense by raising the temperature of the egg with a medium bath, but it seems to be softer ~

If you make it using the sealed castella mold, you can make about 3 castella ~

It doesn’t sink much and it doesn’t sink much, so I think it looks delicious from the visual.
It’s a lot sold in the bakery, so it feels more friendly ~

I dug up some of them and stuffed the fresh cream, but if I eat it together, it seems to be softer and more delicious ~
I also like the best combination of castella with milk

It’s sealed well and aged at room temperature or in the refrigerator for a day.