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Japan
Castella
Nagasaki's fluffy honey sponge
Castella (kasutera) arrived in Nagasaki with Portuguese traders in the 16th century and became a Japanese classic.
The dense, moist sponge of eggs, sugar, flour and honey uses no butter at all and is served in rectangular bars.
Servings1 cake
Time60 min
LevelMedium
Ingredients
- Eggs4 pieces
- Sugar130 g
- Bread flour120 g
- Honey2 tbsp
- Milk1 tbsp
★ = available authentic in the Asia Boutique
Preparation
Whip eggs with sugar warm until thick and foamy.
Stir in honey and milk.
Fold in the flour gently.
Pour into a lined tin, knock out the bubbles.
Bake at medium heat, cool until just warm.
Make it original
Honey and bread flour for castella are in the Asia Boutique.