JAPANESE CASTELLA CAKE a/k/a JAPANESE JIGGLE CAKE 15 NOVEMBER 2024
CASTELLA is a type of Japanese sponge cake, based on cakes introduced to Japan by Portuguese merchants in the 16th century. It was then popularized in the city of Nagasaki, where it is considered a specialty. Despite its foreign origins, it is considered a kind of wagashi, or traditional Japanese confectionery. I saw this recipe from 1980 on a YouTube video of B. Dylan Hollis; it looked so easy and I had all the ingredients. Seven eggs is a lot, but I had a dozen that needed to be used, so I had another reason to try the cake. I DID learn a lesson I'll pass on, tho: If you are separating eggs, do so BEFORE bringing them to room temperature! I wasted two perfectly good eggs, trying to separate them at room temp; the egg yolks & whites immediately coalesced. Also, remember to wipe down with VINEGAR any beaters, utensils & bowls that will come into contact with the whites. I can't believe what a difference this has made when I work with egg whites, so I cannot emphasize this step enough. Combining the two mixtures; be sure to scrape the bottom of the bowl . . . Mix them together GENTLY, so the air from the egg white/sugar mixture doesn't dissipate. I forgot to take a pic of the pan going INto the oven, so here's one of it coming OUT; a water bath is essential . . . The top could have been a bit browner, but I didn'twant to risk a burn . . . Cooling on the rack . . . I had strongly considered frosting with a BROWN SUGAR ICING, but none of the images or recipes I researched showed the cake frosted, and I was tired, so I kept it as is, a decision I would regret. I made this pic especially for Jackie McG.: We use your container, refilled with stroopwafels, constantly.
So, how did it taste? Not particularly . . . thrilling, shall we say. It is like an ANGEL FOOD CAKE, but with egg yolks included. In fact, the cake smells & tastes a bit like egg yolks. I think if I had used lemon or almond extract, and then frosted it with a complementary icing, very thinly (a 1/2 recipe), OR cut the cake vertically (which would be difficult as, true to its name, it IS jiggly) and iced between the layers, the effect would have been more pleasing to our palate. I could also imagine this being used as a base for a compote, or strawberry shortcake. It just needs SOMEthing to jazz it up. Having said/written that, on the second day I think it tastes better than I thought last night. we just have more of a sweet tooth than this cake satisfies.
THE RECIPE I USED

INTRODUCING MISHA (@RB), APRIL (@RB), CARI (@RB), RICOBADBOY (@RB),
ROSIEVI THE SHY (@RB), DAISY2LEGS (@RB), LUUCEEE YOU GOT SOME 'SPLAININ' TO DO (@RB),
CHRISSI-ONE-EYE (@RB), HEATHER (@RB), SERVICE DOG SWEETEA, BUDDY (@RB),
ZOE FROM SARASOTA (@RB), BONNY (@RB), EMMIE & TIPSY GIPSY

Remember to bring along your virtual pooper-scooper!