Description
Japanese Castella Sponge Cake Original - 120 g
Castella is a classic Japanese pastry tradition with roots in southern Japan, known for its distinctive, fine crumb and delicate sweetness. This sponge cake comes in a convenient triangular shape and weighs 120 grams, making it easy to handle and serve. The cake is suitable as a sweet ending to a meal, as a snack during the day, or as a unique treat with coffee or tea. The taste is mild and pleasant with a natural sweetness derived from sugar and eggs, without being overpowering. The consistency is notably soft, moist, and slightly spongy, distinguishing it from drier Western cake types. The cake contains wheat flour and eggs as primary ingredients and is therefore not suitable for individuals with allergies to these. The packaging is a sealed plastic bag that protects the cake from moisture and keeps it fresh. It should be stored in a dry and cool place to maintain optimal texture and shelf life. The product appeals to anyone curious about Asian pastries and is a popular choice among fans of Japanese food culture. With its simple and authentic taste, this castella cake is a great example of traditional Japanese confectionery, now available to the Nordic market. It is suitable for children and adults who want an alternative sweet snack without strong flavors. Keywords such as Japanese cake, Asian sponge cake, soft egg cake, castella pastry, and Japanese dessert accurately describe the product.
Product Declaration
Contents:
EGG, WHEAT flour, sugar, rapeseed oil, trehalose, corn starch, salt, baking powder (E420, E422, E450, E500, E412), stabilizer (E1442, E575, E473, E476, E477), antioxidants (E296, E262, E202, E341, E336), emulsifier (E471), flavor
Allergens: EGG, WHEAT, GLUTEN
Nutritional content per 100 g
| Nutrient |
Quantity |
| Energy |
1529kJ / 365kcal |
| Fat |
15.6 g |
| – of which saturated fatty acids |
2.9 g |
| – of which unsaturated fatty acids |
0 g |
| Carbohydrate |
50.3 g |
| – of which sugars |
22.5 g |
| Protein |
5.7 g |
| Salt |
0.35 g |
