Japanese (or Castella) in the 16th century was brought to Japan by the Portuguese. The name comes from the phrase “Pão de Castela”, or “Castile bread”. This is a traditional Japanese sponge cake that is similar to a cake known in Poland, however It is characterized by an extremely elastic structure and a honey aftertaste.
What is the difference between a Japanese sponge cake and “ordinary”? One thing is crucial
He is distinguished from western biscuits, because neither butter nor oil is added to the dough. It is very soft and moist inside. The secret of Castella is the honey skin, which after baking becomes crunchy and sweet. In Japan, several versions of this baking are prepared, and the most popular include a casket matcha with the addition of powdered green tea and a brown sugar with a brown sugar to conquer the taste.
How to make a Castella sponge cake? The recipe is so simple that everyone can handle it
Castella is served with matcha, coffee or cocoa. You need to prepare a sponge cake:
- 5 eggs,
- 150 g of fine sugar,
- 80 g of wheat flour,
- 80 g of honey,
- 45 g of baking powder,
- powdered sugar for decoration.
This version of the sponge cake It works great as a cake for the weekend, as well as during guests’ visit.
- Put the eggs into a bowl and add sugar. Grate the whole to a smooth mass and add honey. Mix until you get a fluffy consistency.
- Sift to the mixture, add baking powder and mix all ingredients.
- Pour the mass into the mold and throw it into a 180 -degree oven.
- After 30 minutes, the sponge cake should be ready. When it cools down, sprinkle with powdered sugar.
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Source: Gazeta
Bruce is a talented author and journalist with a passion for entertainment . He currently works as a writer at the 247 News Agency, where he has established himself as a respected voice in the industry.
