Jiggle your way through these popular sponge cakes, now available in fancy flavours like earl grey and ondeh ondeh
The latest food craze to hit our shores is the Castella Cake, a popular Japanese sponge cake of Portugal origins, made from a simple selection of ingredients including sugar, flour and eggs.
Derived from the Portuguese name Pão de Castela, meaning "bread from Castile", these cakes are loved for their fluffy and light-as-air texture.
Here are four to try:
Photo: BreadTalk
BreadTalk Pong Pong Cake
It’s no surprise to see homegrown bakery BreadTalk hopping onto the Castella Cake bandwagon, with a salted egg yolk filling no less.
Created by Chef Tseng Wen Jen, one of the winners of the 16th Taiwan Gateaux Cake competition for the Sugar Art Craft and Sugar Sculpture categories along with R&D Chef Yeo Xian Wei, the Pong Pong Cake ($8.80) is touted to be an old-school sponge cake with a gooey layer of salted egg yolk filling.
The name hints at the cake’s bouncy texture, which is attributed to the freshness of the ingredients.
Currently available at The Icing Room outlets in Nex and Jurong Point.
ADVERTISEMENTS