カステラ, Kasutera or Castella is a popular Japanese sponge cake made of sugar, flour, eggs, and starch syrup, very common at festivals and as a street food.
Now a specialty of Nagasaki, the cake was brought by way of Portuguese merchants in the 16th century. The name is derived from Portuguese Pão de Castela, meaning "bread from Castile".
In the 16th century, the Portuguese reached Japan, and soon started trade and missionary work. Nagasaki was then the only Japanese port open for foreign commerce. The Portuguese introduced many then-unusual things, such as guns, tobacco, and pumpkins and castella. It was able to be preserved for a long period of time, and so was useful for the sailors who were out on the sea for months. In the Edo Period, in part due to the cost of sugar, it was an expensive dessert. When the Emperor of Japan's envoy was invited, the Tokugawa Shogunate presented the Castella.
Ingredientes
This was my fisrt Experiment i m gonna Try other Recipe From japanese web site
2 Tbsp milk
2 Tbsp honey
4 eggs
3/4 cup sugar *180gr
3/4 cup bread flour, sifted **actually i used Whole meal Plain flour*
1Tbsp Mattcha Green Tea
Preheat the oven in 360 degrees F.
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.
Further, whisk eggs until become almost white.
Mix the milk and honey mixture in the batter.
Add sifted flour in the bowl and mix gently with a spatula.
Pour the batter in the loaf pan and tap the pan gently on the table to release any air bubbles.
.Bake at 360 degrees F for about 10 minutes and turn down oven to 280-300 degrees F and bake for about 40 minutes.
To check if the cake is done, poke it with a bamboo skewer. If it comes out clean it's done.
cool the cake.
Wrap the cake with plastic wrap and store until the next day. It tastes better the next day.
Cut the kasutera into thick slices.
いただきます。
さくら
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