Hi Annette,

It should be clean. If a crumb or two is sticking, that’s fine, but definitely not gooey. :)

When done, should a toothpick come out clean, or will it still be a little gooey on a toothpick? I don’t want to over-bake but want it to be done.

I’ve made this twice: once as a cake and today as cupcakes. I plan to fill the cupcakes with vanilla buttercream filling to make “Twinkie Cupcakes”. This is fun recipe and turns out so spongy, soft and delicious!

Wow! Easy to prepare and delicious! I’ve made it twice already. I love the spongy texture of the cake, and I top it with homemade whipped cream and strawberries.

This came out with a wonderful and cottony texture that sprung back when poked. It was a little too sweet to my liking on its own but that works just fine when paired with a good tea! Will be making again sometime, and will be enjoying this with some assam black tea and some sencha green tea :) i imagine the kind of honey affects it, and i used orange blossom so there was just a teeny touch of citrus too. If i could make any adjustments for next time, I’d probably take away a 1/4 or 1/2 tsp of honey and changing the type of honey to blueberry pollen honey, but thats just me and I’m the type who prefers my cakes sweetened with fruit and whipped cream on the side and doesnt like buttercream because its “too much” 😅

My sister adores all things Japanese, so when she saw this meal, she knew she had to prepare it. It turned out fantastically! It’s fluffy and moist, and it’s delicious!

This cake was amazing! We all just loved it, thanks!

I have been searching and making new ethnic recipes each week for our family “cultural” night, and this Japanese cake was a huge hit! – Thank you!

My daughter is SUPER INTO anything Japanese at the moment, so of course she HAD to make this when we saw it. It came out great! Fluffy and moist, absolutely fantastic!