In the 16th century when the Portuguese came to Japan they introduced several cakes including the castella or kasutera. Today it is a popular cake adopted by the Japanese and is often eaten at tea time and also offered as a present. Presentation:
- The Kasutera or Castella, sponge cake
- Its taste
- In Japan, the different brands and shapes of castella
- The variations of the castella
- The recipe of the castella
Kasutera or Castella, sponge cake
The kasutera カステラ, also called castella is a very soft, thick and airy sponge cake that is made with eggs, flour, sugar and malt or honey syrup depending on the recipe. This cake is a specialty of Nagasaki (south of Japan) because it was originally introduced by Portuguese merchants for the first time in this area in the 16th century. Moreover, its name is derived from the Portuguese Pão de Castella which means “the bread of Castile”. Its appearance is square, to recall the shape of the castle of Castela in Portugal. The inside is yellow (no coloring), the outside surfaces are brown and shiny to give a nice contrast. It is a cake that can be eaten in tea rooms or given as a gift to friends or family.
Its taste
As we said above, the castella is made with just 4 ingredients, eggs, flour, sugar and honey … In the mouth, it is its texture that takes over, moist, smooth, airy … Visually this cake is quite imposing, but in the mouth it becomes very light, subtle while remaining greedy. It is a soft and slightly sweet cake. It goes well with tea! To make a success of this cake, the cooking is an important step. The cake is baked in a square wooden mold and this very slowly in the oven.
In Japan, the different brands and shapes of castella
Bunmeido industrial brand
In Japan, it is the 文明堂 Bunmeido brand that is the most widespread with its easily recognizable polar bear mascot. You can choose to buy individual slices, whole cakes presented in pretty boxes, or seasonal and event products, declined with anko red bean paste, with chestnuts… These stores are present all over Japan.
Fukusaya head office
In Nagasaki, the well-known and reputable brand Fukusaya 福砂屋 advocates the traditional recipe of castella while saying that they do not use preservatives. It has been around since 1624. Traditions, natural, craftsmen are the strong words of this company. You will also find individual pieces and beautiful boxes. Its specialty is a castella with crystallized sugar at the bottom. A must if you are in Nagasaki!
Peach Castella, local Nagasaki cake in the shape of a peach!
This peach-shaped castella you will only find in Nagasaki, it is a castella topped with a white custard resembling a peach. Why the peach? Because this fruit is considered as a symbol of good omen. Personally, we think that this version is too different from the original and too sweet…
The variations of the castella
There are many variations of castella, for example:
You’ll also find it in a round shape, marbled ones, sweet anko bean paste, individual ice creams or even others that look like rolls. It’s up to you to choose the one you like best, but we suggest you try the original first.
The castella recipe
As you have seen, this cake consists of very few ingredients, but this cake is difficult to make because it is the technique, the baking and your oven that will make your sponge cake successful. Here is a recipe from justonecookbook
This cake in Japan is often presented in nice neat packages, it is a little expensive but will make a nice gift for foodies or for yourself!