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Japanese Castella (Kasutera) Cakes is a popular Japanese honey sponge cake which was originally introduced by the Portuguese merchants to Nagasaki area in the 16th century.
Castella cake is made of just 4 basic ingredients: bread flour, eggs, sugar, and honey. What comes out of the oven is a dark brown top and bottom crusts with a creamy yellow center gives a beautiful contrast to the sponge cake. This delicate cake is very moist, smooth, bouncy, and has just enough sweetness with a fragrance of honey.
Castella cakes usually are baked in a cardboard-lined boxes or a wooden box to prevent the edges from drying out, and placed in a tray of hot water in the oven for more even heat distribution.
Chef Kung had spent many years under the tutelage of an 80 year old Japanese Castella cake chef to master the intricate techniques of baking this cake.
Learn more about his journey of hard work in the following video link: