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Castella

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description Castella Overview

Castella, or kasutera, is a Japanese sponge cake derived from cakes introduced by Portuguese traders to Nagasaki in the 16th century. It is traditionally made from flour, eggs, sugar, and a sweet syrup such as honey or mizuame, without relying on butter for its characteristic structure. Castella is baked into rectangular loaves with a browned top and a fine, moist, springy crumb, then sliced for serving as a tea accompaniment or packaged confection.

help Castella FAQ

Where did Castella cake originate?

Castella is a popular sponge cake that was brought to Japan by Portuguese merchants in the 16th century. It originated in Portugal before becoming a specialty of Nagasaki, Japan. The cake has since been adapted to suit Japanese tastes over the centuries.

What gives Castella its unique texture?

Castella is characterized by its dense, pale yellow texture and fine, moist crumb. This is achieved through a careful, long baking process and the use of ingredients like maltose syrup or honey. The batter is beaten extensively to incorporate air without using chemical leavening agents.

Is Castella cake sweet?

Castella is known for its subtle sweetness rather than a heavy, sugary flavor profile. The maltose syrup or honey used in the recipe provides a smooth, lingering sweetness that pairs perfectly with tea. It avoids the use of overly sweet frostings or icings.

What are the main ingredients in Castella cake?

The core ingredients for Castella include wheat flour, eggs, and sugar, along with the crucial addition of maltose syrup or honey. The recipe relies entirely on the eggs for leavening rather than baking powder or baking soda. It is traditionally baked in wooden boxes to retain moisture.

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