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Kasutera is a traditional Japanese sponge cake made with sugar, flour, eggs, and starchy syrup. This Nagasaki specialty is raised solely by egg foam, with no added butter or oil, and has a soft, moist, and spongy texture.
The cake is also known as Castella, and was brought to Japan in the 16th century by Portuguese merchants. Its name is derived from pao de Castela, meaning bread from Castille. Today, it is common to find Nagasaki kasutera in many variations, with flavors such as chocolate, green matcha tea, brown sugar, or honey.
Japanese Castella Cake, or Kasutera (カステラ) in Japanese, is a popular Japanese honey spongecake which was originally introduced by the Portuguese merchants to Nagasaki area in the 16th century.
It’s a recipe to make a kasutera-style cake. Cover the inside surface of a large loaf pan or two small loaf pans with parchment paper. Mix honey in warm milk and set aside. Whisk eggs in a large bowl using an electric hand-mixer, adding sugar gradually. Place the bowl over warm water in another large bowl.
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