Japanese sponge cake "Honey Castella"
Castella is a popular Japanese sponge cake, which dates back to the XVI century, when it was brought to Japan by Portuguese merchants. It was perfectly kept and does not spoil during the long journey. The word "Castella" comes from the Portuguese Pão de Castela, "bread from Castile". This kind of biscuit sweeter than the European varieties of biscuit. Part of the Castella includes sugar, white and brown, honey and mizuame - syrup obtained by the conversion of starch into sugar. Thanks honey, and syrup the consistency of the cake turns out dense and moist. Over time, the recipe for Castella was greatly changed under the influence of Japanese preferences, often make the cake with ingredients - sweet rice wine Mirin, matcha green tea, etc. There are many recipes of this dessert, is markedly different as the technology of preparation and composition. Option Castella, cooked, contains exotic ingredients, but due to the large amount of honey, gives a very fragrant and sweet. Recipe taken from the magazine "Home".