Castella Cake: done! One small issue..
Hi! Back again, I re-did the whole thing and managed to make it!
Although, I wanted to ask: is it normal that the cake is divided in 2 sides, one where the texture is spongy and the other is elastic?
The recipe I found and followed was this:
4 eggs (medium)
70g sugar
65ml milk
70g all-purpose flour
70g butter
1 teaspoon of wildflower honey
1 teaspoon of mirin (Japanese liquor) - (Swapped the liquor for a different one)
1 teaspoon of vanilla extract
1 pinch of salt
Melt butter with the milk, honey, liquor and vanilla extract, then mix it in a bowl with the flour and a pinch of a salt.
Divide the albumen from yolk, mix the yolks with the mixture made above. With the albumen, make snow with the sugar.
Mix it all, put it in a cake mold with baking paper and put it in an oven at 150C° for 50 minutes.
I don't know if it's supposed to end up having 2 distinct sides like these in the image, as previously mentioned. I've seen images of other Castella Cakes and it didn't look like this, did I do something wrong?
(https://blog.giallozafferano.it/valeriaciccotti/pan-di-spagna-giapponese-o-castella-cake/ - I've been warned to include the link for the recipe, but I don't know if it'll help since it's in a different language)