Step-by-Step Guide to Make Any-night-of-the-week Kasutera (Castella Cake)

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The ingredients needed to make Kasutera (Castella Cake):

1. Take 4 Large Eggs *yellower egg yolk recommended, room temperature
2. Take 3/4 cup Sugar
3. Get 1 cup Bread Flour *shifted
4. Get 2 tablespoons Honey
5. Get 1 tablespoon Raw Sugar

This Nagasaki specialty is raised solely by egg foam, with no added butter or oil, and has a soft, moist, and spongy texture. Castella or kasutera (カステラ) is an emblematic Japanese dessert originating from the city of Nagasaki but with older Portuguese origins. It is a sponge cake that is moist and very airy. Castella is prepared with simple ingredients: flour, eggs, and sugar, in equal quantities.

Steps to make Kasutera (Castella Cake):

1. Line the bottom and sides of the tin with baking paper. Sprinkle Raw Sugar on the base evenly.
2. Preheat the oven to 160C.
3. In a clean dry bowl, using an electric beater or a hand mixer, beat Egg Whites until soft peaks form. Add Egg Yolks, beating. Gradually add Sugar, softened Honey and shifted Bread Flour, beating until the mixture is well combined.
4. Pour the mixture into the prepared tin and bake for 50 minutes or until cooked though and well browned.
5. When the cake is not hot, remove the baking paper and wrap it with plastic food wrap and rest for at least one day. The cake tastes nicer in that way.

It is a sponge cake that is moist and very airy. Castella is prepared with simple ingredients: flour, eggs, and sugar, in equal quantities. Kasutera is a sponge cake made from a few ingredients. The origin of kasutera is believed to have come from Portuguese missionaries who introduced European sweets to Nagasaki. It's a recipe to make a kasutera-style cake.

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