カステラ 蜂蜜蛋糕

日本嘅カステラ蛋糕好耐好耐冇食喇。我估我只係喺日本旅行時買過嚟食。個人唔太好, 因為我prefer牛油蛋糕多啲。 
有晚突然發覺我第朝冇早餐。醒起有位blogger整呢個cake. 材料簡單, 見咁耐冇食過就跟佢整啦。
http://www.bakeforhappykids.com/2016/08/best-japanese-castella-cake-kasutera-fail-proof.html

30g 菜油，40g 蜜糖， 50g 牛奶 (日本人食譜會落埋味醂，我落咗兩湯匙）用微波爐叮佢三十秒後撈好備用. 
三個蛋黃同60g 糖撈好,慢慢加入蜜糖溶液。篩入115g 麵粉。
三個蛋白同60g 糖用機打到企身。加入蛋黃漿度.
除咗味道，我呢個完全係假貨。面頭唔平滑啦,個漿又撈得唔好,焗出嚟見到兩層。要繼續嘗試先得。  

Castella (カステラ) is a popular Japanese sponge cake made of sugar, flour, eggs, and starch syrup. Now a specialty of Nagasaki, the cake was brought to Japan by Portuguese merchants in the 16th century. The name is derived from Portuguese Pão de Castela, meaning "bread from Castile". Castella cake is usually sold in long boxes, with the cake inside being approximately 27 cm long. It is somewhat similar to Madeira cake, also associated with Portugal, but its closest relative is pão-de-ló, also a Portuguese cake. (wikipedia.org)