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Kasutera is essentially a sponge cake raised solely by egg foam with no butter oil or leavening agent. Make a cardboard box of desired proportions. You can keep the castella in the fridge for 1 week or store it in the freezer for up to 1 month. Kasutera cake . Enjoy its fluffy and moist texture. Add half of the light brown sugar to the egg whites then beat until the egg whites form stiff peaks. Castella cake is usually sold in long boxes with the cake inside being approximately 27 cm long. This Nagasaki specialty is raised solely by egg foam with no added butter or oil and has a soft moist and spongy texture. The texture is even and delicate with hardly any crumbs. Since it is also called Pão de Castela meaning bread from Cast. The percent of whole egg is higher than that of wheat flour the leavening of the cake is due to egg white protein and the role of wheat flour is as a cement or suppot among egg white foam. à soupe de miel. Nutrition information is calculated u...