Nagasaki

Castella

A honey sponge so fine and bouncy it squeaks. Nagasaki’s souvenir cake, square and proud.

90 minTime

7 gProtein each

mildSpice

Make it your way

Grandma's wayEggs, sugar, honey and bread flour, rested overnight.

The original

223kcalsame

7 gproteinsame

1 gfibresame

90minutessame

Nagasaki castella.

Per serving, worked out from the ingredient table.

Egg6, at room temperature

Sugar¾ cup

Honey2 tbsp

Milk2 tbsp, warm

Maida (all-purpose flour, plain flour)1¼ cups, sifted twice

Cooking oil (vegetable oil)2 tsp

Salta pinch

6 steps

1Heat the oven to 160 C. Line a 7 by 9 inch loaf or square tin with baking paper.
2Mix the honey, warm milk and oil.
3Whisk the eggs, sugar and salt over a pan of warm water until just warm, then off the heat for 10 minutes.
4Fold in the honey mixture, then the flour in three parts, gently.
5Pour into the tin, drag a skewer through to pop bubbles and bake 40 to 45 minutes.
6Turn out top side down onto cling film, wrap and rest overnight.

Serve it like this

Slice into neat bars with a hot, wet knife and serve at room temperature with green tea.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.