The castella cake flu bugs spread so fast, I didn't manage to escape :)
The subtle sweet tastes, the smooth, delicate and bounce texture, I baked it not one, not two but three times in two days! My son rushed into the kitchen asking for a piece of what I baked when he smells the aroma! However, my cake is far from the perfect flawless castella-cake's definition which requires bottom and top of the cake to be flat with not a single ripple; cake texture to be poreless.
There are many different recipes for baking a yummy castella, I can't recall which castella cake was the first one I saw, but recently saw Ann baked her beautiful Matcha Marble Castella, her zebra marble pattern cake is exquisite! Zoe had her Japanese Honey Castella Cake. Sonia finally success baking her Castella. Angie used spelt bread flour to baked her Matcha Spelt Castella and there is where I came to discover Biren from Roti n Rice recipe.
Biren baked the castella cake without using the traditional wooden mould. Moreover, she did not use the cake stabilizer. This really increase my interest in trying out the famous castella cake using her recipe. Biren has a detail photos illustration on how to bake this cake, if you are interested in baking castella, hop over to her blog :)
* Note: you may noticed the photos are not so clear, this is because I am using the D80 which I am not familier with, please give me some time :)