I’ve been craving castella cake for a while now, and I finally got around to making one this weekend. Castella cake (also called kasutera cake) is a japanese sponge cake which is moist and spongy despite not using any oil. Instead, it is made using a technique by whipping eggs (with the yolks) until they form peaks.

Remember that super soft pumpkin bread I made? I thought it would be perfect for some pumpkin French toast, so I saved a whole loaf just for French toast.

It came out even better than I had hoped. The bread was so soft and full of spices after being heated on the pan and tasted absolutely heavenly encrusted in the custard base. Drizzle it with some pure maple syrup … and sigh.

FH and I were recently invited to Roy’s Hawaiian Fusion to check out their new Fall Prix Fixe menu. Those familiar with Roy’s most likely know that Roy’s offers a Prix Fixe Menu all year long, but the menu choices changes seasonally. For $35.95, guests can choose from a menu with three choices of appetizers, three choices of entrees, and two choices of desserts.

We visited the Roy’s location in La Jolla. One of the things I enjoy most about this location is that the exterior is surrounded by trees and tiki torches. Once inside, you feel like you are dining in Hawaii rather than in the Costa Verde plaza.

Once inside, we were greeted by the property front manager who informed us we would be trying all the dishes offered on the Fall Prix Fixe menu. Good thing we had a light lunch.

All guests are given complimentary edamame beans at the start of the meal, lightly salted and seasoned.

FH ordered a the Roy’s Island Mai Tai.

The drink was very sugary sweet. He likes his drinks that way. It was a little too sweet for me.

I was in a wine mood, so I chose a glass of Yalumba “The Scribbler” which is a mix of cabernet and shiraz.

 Yuzu Crab Stuffed Shrimp Cilantro, Jalapeno, Shiso & Garlic Aioli

The shrimp sizes were quite large and I loved the bits of crab meat mixed in. The garlic aioli sauce complemented the crab well.  This was my favorite appetizer of the three and one of my favorite dishes of the night.