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