カステラ
A type of [[wagashi]] based on the "Nanban confectionery" (confectionery imported from abroad to Japan during the Azuchi–Momoyama period). The batter is poured into large square or rectangular molds, baked in an oven and cut into long rectangular shapes. Since the recipe calls for mizuame, a type of sugar syrup, Castella has a moist texture. 

h4.See also

* [[Suzu castella (food)|]]: castella batter cooked in a [[takoyaki pan]]
* [[Tag Group:Food Tags]]
castella (food)