Castella cake

Castella cake, a soft and fluffy Japanese sponge cake that doesn’t require any oil or leavening agents, is one of my favorite cakes to eat. I’ve had a lot of success with this recipe, but it requires eight eggs and I don’t always have enough eggs in my fridge to make it.

Lately I’ve seen a ton of castella cakes on various blogs and I thought it would be a good time to try a new recipe, with less eggs. This particularly recipe requires 5 eggs if using the castella loaf pan which I don’t own, or 2 eggs for a smaller 7 x 3 pan.

The technique is a little different too. The technique I learned required whipping eggs for about 20 minutes under warm conditions. This one requires you to whip the egg whites first until stiff and then add in the egg yolks, which also cause the egg mixture to be very thick just like when you mix the eggs on high speed under heat.

Last week I got to enjoy a lunch outside the office with CC of Pink Candles at Ridgemont High. It was a gorgeous day and I was happy to get out of the office for a little while.

I’ve dined at Nordstrom quite a few times. I really like that despite the casual order-at-the-counter atmosphere, you’re treated to nice sit-down restaurant service while you are dining.

For lunch, they offer a variety of grilled sandwiches and salads. There’s also a really tasty looking dessert display.

I keep forgetting to take a picture of the menu which is not posted online.

We got in line to place our order. Then you are given your receipt and order information which you take to your table. it’s open seating and we chose a seat by the window. Shortly after being seated, a waiter came by to look over our order and ask us our drink options. A few minutes later, he returned with our food and drinks.

Attempting to eat healthy and not succumb to food coma, I chose the chicken artichoke and goat cheese salad.

CC chose the California Club sandwich. I love how they grill all the sandwiches. The bread crisps to a golden brown.

These are basically like peanut butter cups, but filled with Nutella instead. They are as good as they sound.

I don’t make much homemade candy. It can be messy, I don’t like dealing with melting chocolate, and after all the work, I prefer to just spend the money and buy a bag at the store. But if it’s candy that doesn’t exist in the store, then it’s worth making.

I love peanut butter cups. But something I love even better is Nutella. And I haven’t yet seen Nutella candy cups sold anywhere yet. So after seeing a bunch of homemade peanut butter cup recipes, I thought “why not make my own Nutella version?”