Japanese CastellaCake or Kasutera (カステラ) is a popular Japanese honey spongecake. Think Castella. I can't tell at this moment because I have to try other recipes too but this cake will be my benchmark for future comparisons
This is my first CastellaCake. This cake is definitely different from the normal sponge cake. I had no idea how CastellaCake taste like, but I am very happy that my first CastellaCake turned out so well
I think I have caught the latest "Castella-cake flu bugs" too. Her post mentioned that she used the recipe from Just Hungry which uses a technique of whisking the cake batter while holding the bowl over a pan of hot water
No cake would be more apt for MY celebration than yema cake. Yema cake was named after the sweet. It is a recent trend but it actually is almost the same as an old fashioned swiss roll called brazo dela reina (meaning the queen's arm, the same as brazo de mercedes but has a swiss roll instead of meringue for the cake base)
I finally made puto (steamed cake) and I nailed it. My previous two trials were both big disappointments and my third steamed rice cake experiment was better but I forgot to sift the batter before steaming that the resulting puto has gritty "uncooked" rice in it
I have always had these 'jinx' when it comes to baking sponge cakes. I don't really know why, though I've followed exactly what the recipe said, but still, it will end up either being heavy or 'very not a sponge cake should look like'