Emojoie Cuisine uploaded a video of its Taiwanese Castella recipe and my mouth is watering as I write this. I love sponge cakes but this looks especially decadent.
The cake was introduced by Portuguese travellers as “a bread from Castile” which the Japanese later turned into Castella. Nagasaki is now regarded as the birthplace of Castella and the cake was introduced to Taiwan when Japan ruled it. Bakeries refined the recipe and in 1975, Castella varieties included local foods including Taiwanese Longan honey and Japanese cheese.
Stream the video below and turn on subtitles for the recipe (available in Swedish, Russian, European Portuguese, Bangla, Korean, Persian, German, Turkish, Italian, Greek, and Arabic).