Castella or Kasutera (Japanese Sponge Cake)

Kasutera is a sponge cake made of sugar, flour, eggs, and honey. It is a specialty of Nagasaki Japan, but the cake is originally from Spain. The name is believed to derive from a region called Castilla. During the 16th century, a Portuguese ship came into Nagasaki, which used to be the port of Japanese commerce.

Kasutera is made of natural ingredients, so its simple taste is a favorite of many Japanese people. There are now many kinds of kasutera, made with various ingredients. For example, there are kasuteras made with powdered green tea, cocoa, citrus and also brown sugar. I got the recipe from A Note From My Food Diary and I made a few minor changes to it.

Ingredients :

5 large eggs
180 grams granulated sugar
200 grams flour
1 tbsp of orange zest
50 ml whole milk
50 ml orange juice
4 tablespoons honey
6 tablespoons oil (I used vegetable oil)

1. Prepared a square 8 x 8” square baking pan. Line the bottom with parchment paper and grease it well. Preheat oven to 350 degree F and place a rack in the middle of the oven.
2. In a mixer whip eggs and sugar on high speed for 5 minutes or until batter forms a ribbon when the wire whip is lifted, the color should be light yellow.
3. Turn down the mixer to medium speed; slowly pour the flour mixture into the batter. Next add the milk and then orange juice. Mix it well. Then add the orang zest, honey and mix it again well. Last, add the oil and make sure it is incorporated into the batter thoroughly.
4. Pour the batter into the prepared pan. Place it in the oven and bake for 10 minutes in 350 degree F. After that, lower the temperature to 325 degree F and bake for 45 minutes or until a cake tester comes out clean.
5. Remove from the pan as soon as it is done. Place it on the cooling rack and let it cool completely. Wrap with plastic wrap overnight before cutting.