Castella cake, also known as kasutera in Japanese, is a delightful sponge cake with a rich history dating back to the 16th century. This sweet treat originated in Portugal and was introduced to Japan by Portuguese merchants. Castella cake is characterized by its simple yet exquisite flavor, featuring a delicate balance of sugar, eggs, and flour.


•2 tablespoons of milk
•2 tablespoons of honey
•4 eggs
•3/4 cup of sugar
•3/4 cup self-rising flour


1.Preheat the oven to 160º.  Put baking paper in the mold and spread with a little butter.

2.Mix the honey with the hot milk and set it aside.  Beat the egg whites until stiff, adding the sugar little by little.

3.Add the beaten yolks little by little to the egg whites until stiff. Add the sifted flour little by little and mix everything well.

4.Add the honey and milk mixture and stir well. Pour the mixture into the mold, tap it a little to make sure there are no air bubbles.

5. Bake it in the oven until the cake comes away from the walls and when touching the surface it goes down and rises again.

6.Once cooked, unmold the cake upside down, keeping it there for several hours to cool, covering it with transparent film so that it does not sink or lose moisture.

7.After a few hours you can cut the Kasutera into slightly thick slices.


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