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: whattocooktoday.com/pandan-ho...
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.