Castella v Genoise


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Joined
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Hi,
They seem to be almost identical, though sometimes the Japanese version is sweetened with honey.
From the site JapaneseCooking101:
Just like French sponge cakes called génoise, this recipe doesn’t have any leavenings such as baking powder. The batter rises in the oven because of well beaten eggs.
I hope that helps!
 

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