THE 2-MINUTE RULE FOR THE ART OF JAPANESE CAKE MAKING

utilizes a regular loaf pan – Castella is customarily baked about very low heat in the wooden body mainly because metallic pans transfer warmth faster and may end up in a dry cake. However, You can utilize a daily 1 lb. loaf pan with outstanding outcomes for those who implement the methods that I share here. Use the light and tender sponge cake