Castella Cake, known as “Kasutera” in Japan, is a light, fluffy sponge cake that has captivated dessert lovers for centuries. Originally introduced to Japan by Portuguese traders in the 16th century, Castella has evolved into a beloved Japanese confection, often gifted in beautifully packaged boxes. Made with simple ingredients like eggs, sugar, flour, and honey, this cake is celebrated for its soft texture, delicate sweetness, and golden brown crust.
Let’s explore the rich history of Castella Cake, how to make this airy sponge, and discover its exciting variations.
History of Castella Cake
The story of Castella Cake begins in the 16th century when Portuguese missionaries and merchants arrived in Nagasaki, Japan. They brought with them a cake called “pão de Castela” or “bread from Castile” (a region in Spain), which became the inspiration for Japan’s Castella.
The Japanese adapted the recipe, making it their own by using local ingredients like mizuame (a sugar syrup), and baking the cake without butter, resulting in a unique, moist texture. Nagasaki became known for its Castella cake, and it remains a popular souvenir from the region.
Traditional Castella Cake Recipe
Ingredients:
6 large eggs
1 cup (200g) granulated sugar
1 1/4 cups (150g) bread flour (sifted)
3 tablespoons honey (dissolved in 2 tablespoons warm water)
2 tablespoons milk
Instructions:
Continued on the next page
Baking soda is a gardener’s best friend: here are 10 clever uses in the garden
6 Plants to Clean Your Lungs and Fight Asthma
The Best Pepperoni Bread Recipe
Most believe it’s quite old, but they’re not sure what it was meant for.
How To Make APPLE PIE BREAD PUDDING
A Simple Way to Get Rid of Bad Breath and Get Rid of Mouth Bacteria
These ingredients are worth their weight in gold for plants: they have never been so luxuriant
Officer takes floor with students and shows off moves that earn over 20M views
The Wonders of Salt in Your Fridge: A Simple Trick with Big Results
