This Excess '' Ojisan Cake '', Giant Bolu from Japan

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Have you ever tried a cake ojisan that is currently hits?

Ojisan cake is giant castella or the first giant sponge in the city of Yogyakarta.
The Japanese call it a cassette, the castella is a Japanese rectangular shaped cake.

Castella is commonly sold in rectangular boxed boxes and is called castella bars.

Differences of ojisan cakes from other castella cakes are:

Fresh from the oven or always warm
Ojisan cake is always made fresh every day so that buyers can taste the cake while warm. The process of cake maturity is 90 minutes. Before the store is opened the cake has started steamed so that the first buyer does not have to wait long.
Using natural materials
Using natural ingredients of excellent quality, the cake oat does not last long.

Ojisan cake only lasts for two to three days in the room temperature.If into the refrigerator, cake ojisan able to survive three to four days.

Soft Texture
Ojisan cake has a soft texture when chewed. The taste of cheese and chocolate in the middle of the cake is very delicious when it enters the tongue.

The size is large
Ojisan cake is also called giant castella because it has a super large size when still in process. The size of the giant is then cut into 10 parts so it does not take long to receive the orderan.

*Using the Ojisan Cake stamp
Rectangular-shaped cake has a shape that is quite unique because it uses a special tool with a picture cake ojisan. The image of a cake ojisan is a Japanese man with glasses and there is Japanese writing underneath.