Beat the Tegral Castella Cake, eggs, honey, and SP using a mixer on low speed for 2 minutes and medium speed for 4 minutes.
Pour in vegetable oil, stir at low speed until evenly distributed.
Divide into two doughs, add mocca paste to one of the doughs.
Weigh the dough 200 grams each into white and mocca dough.
Pour the mocca batter into a 22x10 cm diameter pan, sprinkle with Belcolade C501.
Pour the white batter into the pan.
Bake at 160°C for 55 minutes.
Remove and let cool.
