Tuesday, May 17, 2011


"success", "success", "success" Does this remind you of an old M.G.R movie's opening line; then so be it. I had baked a sponge cake successfully after so many days that my joy knew no bounds. As posted previously, i had my own inhibitions about baking cakes with oil. Now, when i came across a recipe that didn't call for oil either, i was intrigued, how on earth could they do it..? It is called "Castella/Kasutera" or Japanese sponge cake. The picture of this cake was out of the world. Seriously; anybody who takes a look at this beauty will fall in love with it instantly.

After the damp squib in the last post, i was determined to conquer the "Sponge Cake territory";So: the spider from Robert Bruce's episode, that i am: i scoured through scores of sites that dealt with sponge cake 911's.I always turn to HHB for all my baking misadventures. She is so versatile as a baker. From HappyHomeBaking's blog i jumped from site to site until i laid my eyes on The Little Teochew, another fantabulous blog that finally opened the doors to Just Hungry from where i took the recipe that didn't have a drop of oil or butter in it. It was so kind of her to dote down step by step instruction on baking the cake that i made this one which was 80% the texture of the original Castella(since i halved her recipe, i baked it in a loaf tin and i used AP flour, u dont get bread flour in chennai). Next time i would try this in a square pan. I pinched myself when the cake was sliced the next day as she had instructed. From now on this is going to be called as Ms Maki's cake. It was so tasty...that all of them drooling over it.

This was my far the best sponge cake that i had ever baked. Hip Hip Hurray.


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  2. Thanks for the visit. Regarding your query about whipped cream - I use Tropolite. I am from Calcutta, and in my city, it's available only at New Market.


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