I know you have seen a lot of Castella ( Kasutera) cake in blogosphere for the past one month. I was hit by the bugs too and I baked this in March and only get to post it now. The first time I baked this Castella cake was in 2009 and pretty please with the outcome but that recipe uses oil and all purpose flour. For the recipe shared by Roti n Rice and Yummy Workshop uses bread flour and with no oil in it. So which cake i like better? I always prefer spongy cake compare to butter cake so I like both of them. The 1st recipe gives a softer and denser texture and this one is bouncier or should I say springier and lighter. I think it’s the used of bread flour which has more gluten in it. The next Kasutera I am going to try out will be from Nasi Lemak Lover .
I am going to re-post the recipe here for my own record when I want to bake it again. Since I don’t have a smaller pan, I used an 8” x 8” square pan so the cake is not as tall as I wanted it to be.