FOOD NEWS
What Makes Japanese Castella Cake So Distinctive?
By Jessica Fleming-Montoya
Castella cake, or Kasutera, is a Japanese dessert similar to a sponge cake. Unlike the sponges we enjoy in the U.S., this dish is unique because of its bouncy, moist texture.
Additionally, this cake is slow-baked in a wooden pan to help get it that unique, smooth texture. It is easily recognizable by its golden brown top and fluffy yellow interior.
Unlike a traditional sponge cake, there's no baking soda, baking powder, oil, or butter in this recipe. Instead, the eggs give the cake its fluffy texture.
The history of Castella cake also adds to its uniqueness, as the dessert’s introduction in Japan can be traced back to Portuguese merchants in the 16th century.
Castella cake was eventually adapted to fit local preferences, and today, it is popular throughout Japan. It can be found in a variety of flavors, such as chocolate or green tea.