Probably originally from Portugal but now much loved Japanese cake every Japanese would know… it’s the egg rich, no butter, Castella. It’s so good and yes, absolutely no butter. Soft like angel cake but rich, moist and fluffy:)
Kyushu originals are lined with raw sugar for the lovely crust but Tokyo’s uses ample honey 🍯 some like one over the others but to me … it’s all good for family with a pup named “Honey”:)
