Honey Castella CakePosted: June 12, 2012
Grabbed a picture of the meringue at a certain point because it was just so pretty! Also there are crumbs on the bottom of the cake OOPS lol
This was my first time with what is apparently a Japanese recipe! I don’t really know what it’s supposed to taste like BUT it turned out well 🙂
What I Changed:
- Sprinkled brown sugar on the bottom because I didn’t have turbinado sugar
- Didn’t have honey, so I just used under 1/3 C Dark Corn Syrup
What I Liked:
- Very, very fluffy and flavorful! Butter was not missed 🙂
- My dad enjoyed it! Not surprised, he loves pound cakes and simple loaf cakes 😛 I don’t think he’s ever tried a sponge cake before, though
- Super easy to lift out of the pan thanks to the parchment!
What I Would Change:
- The brown sugar was completely unnecessary and left weird chunks of melted sugar on the bottom of the cake
- I wrapped the cake in plastic wrap and stuck it in the fridge wayy too quickly–steam condensed and made the outer edges a bit soggy. In the future, just have to remember to let it cool enough.
- I think this was basically just a type of sponge cake?
- Although the sieve step was labor intensive, I think it was worth it because I noticed a lot of egg grits were caught in the mesh. I was admittedly really confused by this step because I thought the air trapped in the meringue would be like…squeezed out I guess lol BUT apparently that’s not the case?
- I need to try a sponge cake recipe that uses all-purpose flour to see what kind of difference it makes!
- I might use this cake for petit fours in the future because it cut nicely!