Castella cake - popular japanese sponge cake, often served with tea. It’s different from the typical asian sponge cake. While most sponge cakes have a very light and airy texture made by beating egg whites, the castella cake has a very tight crumb and is made without any oil or butter, yet it manages to stay moist.
no way! Homemade Wonton Wrappers: 1 egg, 1/3 c. water, 2 c. all-purpose flour and 1/2 tsp. salt. I end up throwing out at least half of these when I buy them, and they are not cheap! @Felicia Houle Maes Meers