I made this last week and the cake has such a cool name; castella. Does it sound like a person’s name??? Anyway, it’s a Japanese sponge cake that’s really light and moist despite the simple ingredients used to make the cake. Check out the recipe used from this link: http://www.justhungry.com/2006/08/oyatsu_and_kasutera_castella_a.html
Can you believe it that the cake is made without any oil or butter? I read the recipe once and thought er….no la, maybe I missed it out, so I read it again….and again…and er, yeah, no oil/butter needed. OK….really don’t need one loh. Just do it and see how la. If you’re the lazy type or couldn’t spare much time preparing a cake, this is not for you. The beating process takes at least 15min and because you need you need to keep the mixture warm, you might end up beating the mixture over a pot of hot/boiling water.
The final product? I find it a little too sweet to my tastebud but I like the light and very soft texture of the cake. It’s not dry at all despite no oil/butter used. The only problem I had was with the sugar on the bottom of the cake pan. The sugar didn’t melt as it should be. Maybe I should use another kind of sugar (I used caster sugar). The cake will shrink a little during the cooling process but that’s normal. If you enjoy the process of baking, like I do, give it a go!
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