Japanese sponge cake

Castella (Kasutera カステラ) catches my attention when I realize that it is a cake made with bread flour.  So is it a cake or bread?  The Portuguese merchants introduced castella to Japan in the 16th century. It is derived from a Portuguese recipe Pão de Ló. Since it is also called Pão de Castela, meaning …

Finally, after many attempts, I am getting everything right to make the Japanese sponge cake. The cake is bouncy like a sponge, with a soft and delicate texture that resembles cotton when you tear it apart. I also added the cake batter to the chocolate Japanese milk bread dough. Here is the result- my delectable …