One of my childhood favourite snacks is Castella (or Kasutera 카스테라, sweet honey sponge) cake. It’s sweet and soft and a well made version of it melts in your mouth. My mum also used to use this cake when making Korea rice cake balls (Gyeongdan 경단) after grinding it. Back then I didn’t know that the origin of Castella was Nagasaki, Japan. Regardless, Castella is a very common cake/bread in Korea and many people like it.
Conveniently, there is also a pre-mix version you can try as well. I only found out about this a few months ago. I was very delighted because even though the real ingredients that go in to this cake seem simple, many people said that it is a quite a difficult cake to bake from scratch. I guess it all comes down to how desperately you want a perfect cake?
