Castella — The Portuguese Sponge That Became Japanese

Castella (カステラ — from the Portuguese "pão de Castela" — bread of Castile) was brought to Japan by Portuguese missionaries and traders in the sixteenth century. It landed first in Nagasaki — the only port open to foreign trade during Japan's period of isolation — and was adopted by the city's confectioners, who spent the next three centuries refining a Portuguese sponge into something the Portuguese would not recognise. The Nagasaki castella today — dense, moist, honey-sweet, with a distinctive brown crust on top and a slightly sticky base — bears the same relationship to its Portuguese origin that the Japanese croissant bears to its French origin: a different object made from the same idea, refined beyond its source.

Castella's technique is a study in controlled simplicity. The ingredients are four: eggs (in large quantity — typically 10 eggs per loaf), sugar (wasanbon or mizuame — Japanese refined sugar and starch syrup — for the finest versions), flour (low-protein cake flour), and honey (for flavour and for the characteristic stickiness of the base). There is no butter, no oil, no chemical leavening. The rise is entirely from egg foam. The batter is mixed differently from a génoise: rather than folding flour gently to preserve air, castella batter is stirred — the gluten development from stirring produces the slightly denser, more uniform crumb that distinguishes castella from génoise. This is the Japanese modification: where French technique seeks maximum aeration, castella technique seeks a specific density — a tightly textured, moist, almost custardy crumb.

• The Portuguese origin — pão de Castela — connects to the Spanish bizcocho (a similar egg-foam sponge, ancestor to both Portuguese and Spanish sponge traditions), to the Jewish pão de ló (the Portugues
• The Nagasaki castella is the most refined expression of this particular migration