Fluffy Castella Sponge Cake

 

Here’s a soft and fluffy Castella sponge cake recipe — a classic Japanese honey sponge that’s moist, bouncy, and slightly sweet. 🍯🍰

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🟡 Ingredients:

• 6 large eggs (room temperature)
• 180 g (¾ cup + 2 tbsp) sugar
• 80 ml (⅓ cup) warm milk
• 3 tbsp honey
• 120 g (1 cup) cake flour (sifted)
• 2 tbsp neutral oil (vegetable or canola)

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🟡 Instructions:

1. Prepare the pan

   • Line a rectangular loaf pan (8x8 inch or similar) with parchment paper.
   • Preheat oven to 160°C (320°F).

2. Beat the eggs

   • In a large mixing bowl, beat eggs with sugar using a hand or stand mixer on high speed until pale, thick, and tripled in volume (about 7–8 minutes).

3. Add honey & milk

   • Mix honey with warm milk.
   • Slowly add this mixture to the eggs while whisking on low speed.

4. Fold in flour

   • Sift in the cake flour gradually.
   • Gently fold with a spatula to keep the batter airy.

5. Add oil

   • Stir in the neutral oil, folding carefully until smooth.

6. Bake in a water bath

   • Pour batter into the prepared pan.
   • Place the pan inside a larger pan filled with hot water (about 1 inch deep).
   • Bake for 50–60 minutes, until golden and springy.

7. Cool & rest

   • Remove from oven, carefully lift out of pan, and peel off parchment.
   • Wrap the cake in plastic wrap while still warm (this keeps it moist).
   • Let it rest at room temperature for at least 8 hours before slicing.

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🟡 Tips for Success:

• Use cake flour for extra softness.
• Don’t overmix after adding flour, or the cake will be dense.
• Resting overnight gives the cake its signature moist texture.

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Would you like me to give you a version with cocoa (chocolate Castella) too, or keep it classic?

Easy Garlic Butter Spread

 

Ingredients

• 1/2 cup softened Butter
• 1 tsp Garlic Powder
• 1/4 tsp Onion Powder
• 1/2 tsp Dried Parsley

Directions

Mix together ingredients until well blended
Spread on top of sliced bread (I used French)
Broil on low until browned.

Cucumber Salad

 

Ingredients:

• 2 cucumbers, very thinly sliced
• 1 red onion, very thinly sliced
• 2 tablespoons vinegar or 2 tablespoons lemon juice
• 2 tablespoons sour cream or 2 tablespoons yogurt
• salt and pepper, to taste (I like a lot of pepper)
• 1/2 teaspoon sugar
• 1 teaspoon chopped fresh dill

Directions:

Mix cucumbers and onions together.
Mix rest of ingredients together in a closed bowl and give a shake.
Add to cucumbers, chill till very cold & serve

Peanut Butter Brownie Trifle

 

Ingredients:

• 1 fudge brownie mix (13-inch x 9-inch pan size)2 packages (13 ounces each) miniature peanut butter cups
• 4 cups cold 2% milk
• 2 packages (5.1 ounces each) instant vanilla pudding mix
• 1 cup creamy peanut butter
• 4 teaspoons vanilla extract
• 2 cartons (8 ounces each) frozen whipped topping, thawed

Instructions:

Prepare brownie batter according to package directions. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces. Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping. Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.

Bluebonnet Cafe Coconut Cream Pie

 

INGREDIENTS:

• 1 Cup Sugar
• 3 Tbsp of Butter or Margarine
• 1/4 Cup Cornstarch
• 1-1/2 Tsp Vanilla
• 1/4 Tsp Salt
• 1 (3-1/2 oz.) Can Flaked Coconut
• 3 Cups Milk
• 4 Eggs, Separated
  Your favorite pie crust, baked in a 9-inch pan
  Your favorite whipped cream

DIRECTIONS:

Separate the egg yolks from the egg whites. Reserve egg whites for a meringue topping or discard.

Combine sugar, cornstarch, salt and milk. Cook mixture over medium to low heat, stirring constantly. After mixture bubbles ups and thickens, cook an additional 2 minutes. Remove from heat.

Beat egg yolks slightly. Gradually stir 1 cup of hot mixture into yolks, being careful not to scramble the yolks. Return the egg mixture to saucepan; bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat.

Add butter and vanilla; stir until butter is melted. Add the coconut and mix. Pour mixture into a baked 9-inch pie crust. Allow pie mixture to cool.

Root Beer Pot Roast

 

Ingredients:

• 1 (4 lb) eye of round roast (or another you prefer)
• 1 1/2 teaspoons salt, divided
• 1 teaspoon pepper, divided
• 1 tablespoon vegetable oil
• 1 large onion, thinly sliced
• 1 (12 ounce) bottles root beer ( not diet)
• 1 (12 ounce) bottles chili sauce
• 1 garlic clove, minced

Directions

Sprinkle roast evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
Brown roast on all sides in hot oil in a large ovenproof Dutch oven over medium-high heat. Add onion. Remove Dutch oven from heat.
Stir together remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, root beer, chili sauce and garlic until blended. Pour root beer mixture over roast mixture in Dutch oven.
Bake covered at 300 degrees for 3 hours or until tender.

VERY MOIST COCONUT SHEET CAKE

 

You’ll Need:

• 1 Duncan Hines white cake mix.
• 3 eggs.
• 1 cup of milk.
• ½ cup of vegetable oil.
• 1 small box of vanilla or almond pudding.
• 1 tsp of vanilla or almond extract.

How to:

In a bowl, mix all of the ingredients together and pour into a greased and floured 9×13 pan.

In a preheated oven to 350° bake for 32 to 35 minutes.