Combine ingredients, pour into rice cooker = magic. ::sparkles:: Castella or castera (카스테라) is a commonly known sponge cake in Korean bakeries. It is fluffy, light, spongey, airy, and usually smell…

Strawberry shortcake cake is very popular for celebrating birthdays & Christmas in Japan. It is made with sponge cake, whipped cream and strawberries.

My first attempt using solely the Korean citron tea concentrate ended up with a nice soft cake, but without much flavour. Therefore, in my second attempt I not only increase the quantity of the Korean citron tea concentrate, but also added Japanese yuzu drink, as well as some lemon zest. To make the citron flavour more distinct, a thin coat of Korean citron tea concentrate was apply to the face of the cake. Viola, I finally brought out the flavour of the cake. It's refreshing but not strong…

This fresh fruit cake is bursting with sweet, juicy seasonal fruit. It's made with fluffy whipped cream, layers of soft sponge cake, and any fruit of your choice! This cake is just like the beautiful Asian fruit cakes sold in Korean, Chinese, and Japanese bakeries.

Banh Bong Lan is a French-influenced Vietnamese sponge cake. It’s made with eggs, flour, sugar, and vanilla. It translates to “orchid cake.” Because of the whipped egg whites, the cake bakes up like a souffle, resembling a blooming orchid. Unlike western cakes, Banh Bong Lan is light, fluffy, and not overly sweet.

Chinese sponge cake is an egg-based cake that is very fluffy and light. This sweet dessert has a light-as-air texture and is slightly spongy, just like the name.