Finally, my Japanese Castella cake is 80% close to the ones I have tasted in Taiwan. I simply love its soft and velvety texture with a lingering honey sweetness. It would have been perfect if the pores were even more micro. I suspect it could be due to the low sugar ratio as I reduced it to suit our liking or perhaps, the skills in whisking? Best of all, it is 100% chemical free and almost fat free if you discount the fat content in the eggs!
It is best served chilled but Nicole and I devoured half the cake as soon as it was out :) We simply couldnt resist it!
1 comment:
Ohhh... I love the caramelized topping! Failed to do that on my previous attempt!
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