How to Make Jiggly and Fluffy Castella Cake at Home

Castella is a kind of Wagashi originally developed in Japan based on the "Nanban confectionery" transmitted from Portugal. There is no confectionery called “Castella” in Portugal, and the prototype confectionery described later also differs in appearance and manufacturing method from Kasutera. Castella cake is a famouse Japanese dessert, it's essentially a sponge cake, raised solely by egg foam, with no butter. It's soft yet slightly spongy texture, subtle sweet tastes appeals greatly to Chinese people, so this cake is very popular in China. ingredients; 70 ml oil 90 grams cake flour 60 ml milk 6 pcs eggyolk 6 pcs eggwhite 1 tbsp salt 60 grams white sugar my facebook; https://www.facebook.com/Kejj.diamond You may also watch; /watch/YwlPQv_ztOpzP my email; jericamemoracion9@gmail.com

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