Authentic Japanese Castella cake

Instructions
Warm the honey and milk together until smooth. Set aside.
Beat the eggs with a hand mixer on high speed until pale and thick. Gradually add the sugar while beating.
Lower the speed and gently fold in the sifted flour in small portions.
Add the honey–milk mixture, oil, and vanilla. Mix gently until smooth and lump-free.
Line a loaf pan or square baking pan with parchment paper. Pour in the batter and tap lightly to remove bubbles.
Bake in a preheated oven at 160°C (320°F) for about 45–50 minutes, or until golden and a skewer inserted comes out clean.
Once baked, remove from the oven and immediately wrap the cake (with parchment still on) in plastic wrap while warm. This helps retain moisture and gives castella its signature texture.
Let it rest for several hours or overnight before slicing into neat, even pieces.