Yuzu Castella Sponge Cake Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Yuzu Castella Sponge Cake Also known as Yuzukasutera.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about Yuzukasutera

Yuzu Castella sponge cake is a delicious and unique Japanese dish that combines the light and soft texture of a sponge cake with the citrus and refreshing taste of yuzu.

The cake is made with simple ingredients, but it is the preparation process that makes all the difference. The pasta is made with eggs, sugar, wheat flour and yuzu, a typical Japanese citrus fruit. The secret to the light and soft texture is the technique of hitting the eggs in the sea bath, which creates a dense and airy foam. Then the flour and yuzu are gently incorporated into the mixture, resulting in a soft and creamy mass.

The cake is baked in a rectangular shape, which is traditionally coated with butter paper. This ensures that the cake does not crumble and that the crust becomes crumbling and golden. When the cake comes out of the oven, it is immediately deformed and placed on a grid to cool. This helps to keep the texture light and soft, preventing the cake from crumbling.

Once cooled, the cake is cut into rectangular slices and served as dessert or snack. The taste of yuzu is what really makes this dish special. Yuzu is a citrus fruit that resembles a mixture of lemon and tangerine, with a touch of grapefruit. Its taste is intense and refreshing, and combines perfectly with the delicacy of the sponge cake.

The yuzu castella sponge cake is a versatile dish, which can be on any occasion. It is a perfect option to accompany a cup of tea or coffee, but can also be served with a ball of ice cream or fresh fruit, creating a sophisticated and delicious dessert.

In addition to being a delight, the yuzu castella sponge cake is also a way to connect with Japanese culture and tradition. Yuzu fruit is widely used in Japanese cuisine, and the technique of beating eggs in maria bath is a legacy of Portuguese cuisine, which was introduced to Japan during the period of colonization.

In short, the yuzu castella sponge cake is a Japanese dish that combines tradition and innovation, resulting in a unique and delicious dessert. If you have the opportunity to try it, don’t forget to try this tasty and charming dish of Japanese cuisine.

Origin and history of Bolo de esponja Yuzu Castella

The Yuzu castella sponge cake is a traditional Japanese cake made with flour, eggs, sugar, honey and a citrus fruit called yuzu. The origin of this dish dates back to the 16th century, when the Portuguese introduced the Castella (castella) cake to Japan during the period of trade with the West. The Castella cake was made with flour, sugar, eggs and honey, and was adapted by the Japanese to include the yuzu, a fruit that is native to China and Korea but is widely grown in Japan. The yuzu adds a unique citrus taste to the cake, making it a very popular dessert in Japan. Over the years, the Yuzu castella sponge cake has become a specialty of the Kyushu region in southern Japan, and is often served as a gift or reminder to family and friends during the holidays. Today

About the recipe

• Name of the plate: Yuzu Castella Sponge Cake
• Name of the dish in English: Yuzu castella sponge cake
• Name of the plate in Japanese: 柚子カステラ
• Name of the Romanian dish: Yuzukasutera

Information about preparation

• Time to prepare: 15 minutes
• Time of Cooking: 10 minutes
• Difficulty: MEDIUM
• It suits: 1 people
• Occasions: Dishes, summer and spring

Ingredients – Ingredients

Check out the necessary and optional ingredients Yuzu Castella Sponge CakeIt makes sense to improvise

• 4 eggs
• 160 g of sugar
• 15ml of corn syrup
• 15ml of Mirin
• 15g of honey
• 40ml of milk
• 1 tablespoon of yuzu peel
• 160g of flour for all purposes
• Butter for lubrication
• Options for additional ingredients:
• 1 tablespoon of lemon scraps
• 1 tablespoon of lemon juice
• 1 tablespoon of orange juice
• 1 tablespoon of orange scraps
• 1 tablespoon of vanilla essence

Preparation mode:

1. Preheat the oven to 180 degrees.
2. In a bowl, beat the eggs and sugar until you get a clear and smooth mixture.
3. Add corn syrup, mirin, honey, milk and yuzu scraps to the mixture and beat again.
4. Pine the flour over the mixture and mix gently.
5. Stir the pasta in a form soaked with butter.
6. Stir for about 30 minutes or until a pad inserted in the center comes out clean.
7. Let it cool before serving.

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Yuzu Castella Sponge Cake. Follow the instructions below in the preparation mode or step by step.

Preparation mode:

1.Smell slightly a pot with butter and fold with butter paper.

In a separate pot, gently mix 15 ml of corn syrup, 15 g of honey and 15 ml of mirin.

In a bowl, beat the eggs and sugar until a homogeneous mixture is obtained.

Peneire 160g of flour and add to the mixture of eggs and sugar. Mix well.

Add 40 ml of milk to the pasta and mix again.

If you are using dried Yuzu shell, soak it in the syrup mixture and add it to the pasta. If you are using fresh shell, cut and add to the pasta.

Put the pasta in the prepared pot.

Cut and cook on medium fire for 1 minute. Then reduce the fire and cook for another 10 minutes.

Remove from the fire and let it cool.

Designing and serving.

Tips:

• For a lighter sponge cake, beat the claras and gems separately and incorporate them into the paste.
• If you prefer the traditional Japanese style Castella, stew the cake in a rectangular shape in the oven.

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