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
- 85g plain flour
- 3 eggs
- 110g caster sugar
- 2 tablespoons of honey
- 2 tablespoons of milk
- 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.
- 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!!!