Our Japan trip got me hooked on their healthy yet heavenly food. We loved the Castella, a Japanese sponge tea cake, of Portuguese origin. I found a terrific Castella cake recipe in the “Bake Me a Cake” cookbook of
Manila-based author, Ginny Roces De Guzman. The author said it’s called “kasutera” (drop the ‘u’ when you say it). Ginny explained in the cookbook how to bake the cake by “foaming the egg yolks over hot water hastens the melting of the sugar and aerates the yolks, which makes the cake rise without any baking powder.” It’s one of the easiest cakes I’ve baked. What makes this elegant, delicate Castella so interesting, is that after baking, you make the cake moist by covering the cake in plastic. What a terrific idea, without grease or butter!
I baked this Castella cake recipe from the “Bake Me A Cake” cookbook by Ginny Roces de Guzman and it served four to six.