F1 Bake Off – Round 17 – Japan

I can’t believe we’ve reached round 17. Only 4 more recipes to go after this one.

But here we are in Japan and for this week I have made a ‘Castella’ sponge cake.

It’s a very simple recipe which was brought over to Japan by the Portuguese traders in the 16th century and is now a speciality in the Nagasaki region.

This cake has a lovely taste due to the honey. This is the 2nd recipe I tried because, well, let’s just say the first recipe went a little bit wrong.

Can’t think why that doesn’t surprise you?

Anyway, without further ado, if you fancy having a go here is the recipe I used, courtesy of the ‘All Recipes’ website:

CASTELLA SPONGE CAKE

INGREDIENTS

  • 85g plain flour
  • 3 eggs
  • 110g caster sugar
  • 2 tablespoons of honey
  • 2 tablespoons of milk

METHOD

  • Preheat the oven to 180 C / Gas Mark 4 / 160 Fan
  • Put eggs and sugar into a bowl and beat with electric mixer until the size doubles – this will take a good five minutes
  • Add the milk and honey and mix until you get a smooth mixture
  • Sift in the flour and mix
  • Pour the mixture into a greased tin (I used a large loaf tin)
  • Pop in the oven and bake for 20 minutes
  • After 20 minutes, lower the heat to 160 C / Gas Mark 3 / 140 Fan and bake for 20 more minutes.
  • Take it out, let it cool and enjoy!
  • You can add Chantilly cream to make a decadent treat, otherwise just enjoy with a nice cup of tea.

NOTES

  • The original recipe I used said this cake needed to be wrapped in cling film immediately after taking out of the oven and left for 12 hours.
  • The longer I left this cake, the better the texture became, so next time I make it I’m going to try with the cling film – apparently it makes the cake more moist!

…and here’s the one I made earlier:

 

Next up America, I’m going to enjoy that bake off. There’s always time for cheesecake!!!

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