Jennikinz

  Hello everyone! I recently made this Honey Ogura cake for my dad's birthday. If any of you live near Milpitas, CA, there's a Chinese bakery called Golden Bakery that sells honey cakes. Their cakes have a super fine crumb and it's spongy, fluffy, and just melts in your mouth. Ever since I've tried that honey cake, I have wanted to recreate it. And, thus marks the start of my journey to recreating that honey cake. I started off by researching different types of cakes. I thought about making a regular western cake (like those in Safeway), but western cakes lacked that tight crumb seen in the honey cake. Then I thought about sponge cakes, but looking back at all the sponge cakes I've tried making in the past, my sponge cakes always seem to deflate and they always had lots of bubbles in the crumb (hence they have a large, coarse crumb). Then, I stumbled upon several Japanese sponge cakes: Castella, Ogura, and Chiffon. They all seem to have a super fine crum