castella
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is a type of Japanese sponge cake and is known for its sweet, moist brioche-style flavour and texture. It is based on cakes introduced to Japan by Portuguese merchants in the 16th century. It was then popularized in the city of Nagasaki, where it is considered a specialty. Despite its foreign origins, it is considered a kind of wagashi, or traditional Japanese confectionery.
Key facts
- Prepared food.name
- Castella
- Prepared food.image
- Castella,made in nagasaki-city,japan.JPG
- Prepared food.image_size
- 300px
- Prepared food.country
- Portugal, Japan, Taiwan
- Prepared food.type
- Sponge cake
- Prepared food.main_ingredient
- Flour, sugar, eggs, mizuame
via Wikipedia infobox
Wikidata facts
- Image
- Castella,made in nagasaki-city,japan.JPG
Show 2 more facts
- Commons category
- Castella (food)
- native label
- カステラ
Sources (1)
via Wikidata · CC0
~5 min read
Article
9 sectionsContents
- Etymology
- History
- Varieties
- Taiwanese castella
- Popular culture
- Main manufacturers
- See also
- References
- External links
is a type of Japanese sponge cake and is known for its sweet, moist brioche-style flavour and texture. It is based on cakes introduced to Japan by Portuguese merchants in the 16th century. It was then popularized in the city of Nagasaki, where it is considered a specialty. Despite its foreign origins, it is considered a kind of wagashi, or traditional Japanese confectionery.
To suit the tastes of Japanese people, mizuame syrup was added to the sponge cake to make it more moist, and zarame (coarse sugar) was added to the bottom to give it a coarser texture. Castella is usually baked in square or rectangular molds, then cut and sold in long boxes, with the cake inside being approximately long.