カステラ（台湾カステラ）｜HidaMari Cookingさんのレシピ書き起こし

Sift together the cake flour and strong flour.
Measure the salad oil and milk into a saucepan and bring to room temperature.
Separate the eggs into yolks and whites and leave at room temperature.
Place a baking sheet in the mold and fold the baking sheet in on the outside.

Heat a pot with the salad oil and milk over medium heat, stirring with a whisk, until the temperature reaches 80°C, then add the cake flour and bread flour.
Mix with a whisk until there are no lumps.
Add 2 egg yolks and mix, then add the remaining egg yolk and mix.
Add honey and mix.
First add 1 tablespoon of salt and cane sugar to the egg whites and beat with a hand mixer, then add the remaining cane sugar in two batches and mix to make meringue.
Add 2-3 scoops of meringue to the egg yolk batter and mix until combined.
Add the remaining meringue and mix with a rubber spatula until it is mixed with the egg yolk mixture.

Pour 2 into the mold and pour 60°C hot water (not included in the recipe) into the bowl.
Bake in a preheated oven at 150°C for 50 minutes to 1 hour.
Once cooked, remove from the mold and it's done.