2 tbs milk
2 tbs honey
4 eggs
170 g sugar
70 g bread flour, sifted
Line a large loaf pan or two small loaf pans with waxed paper. Mix honey in warm milk and set aside. Preheat the oven in 180°C. Whisk eggs in a large bowl using an electric hand-mixer, adding sugar gradually. Place the bowl over warm water in another large bowl and whisk eggs until becomes light yellow (almost white). Mix the milk and honey mixture in. Add sifted flour in the bowl and mix gently with a spatula. Pour the batter in lined loaf pan and tap the pan gently on the table to release any air bubbles. Bake at 180°C for about 10 m and turn down oven to 135°C and bake for about 40 m, or until done. To check if the cake is done, poke it with a bamboo skewer. If the skewer comes out clean it's done. Flip the pan upside down on a cooking sheet or platter and remove the pan from the kasutera.
Remove the waxed paper and cool the kasutera. Wrap it with plastic wrap until the next day. It tastes better the next day. Cut the kasutera into 2 cm thick slices.
Kasutera is a delicious sponge cake made from a few ingredients. It was imported by Portuguese to Nagasaki, Japan in the 16th century. The word "castella" originated from Portuguese "pao de Castella" which means bread from Castilla.
