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  • Recipe parson20160119 26781 hqf99x 1人份
评分: by 30 人
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• 160g flour
• 4 eggs
• 160g sugar
• 15ml corn syrup
• 15ml mirin
• 15g honey
• 40ml milk
• 1 tbsp yuzu peel
• butter for greasing


  1. Lightly grease a pot with butter and line it with baking parchment.

  2. In a separate pan, gently warm the corn syrup, honey and mirin. Put to one side and soak the yuzu peel in the mixture to soften it, if using dried peel.

  3. In a separate bowl, cream together the eggs and sugar. Sift the flour, then stir into the sugar mixture. Finally, stir in the milk and pour into a bowl. If necessary strain the yuzu peel, mince and stir back into the batter.

  4. Pour the batter into the pan, put the lid on and cook over a medium heat for 1 minute. Cook for a further 10 minutes over a low heat.

  5. Remove from the heat and leave to cool. Remove and serve.


-If you like light sponge cake then whisk the egg whites and yolks separately and fold in together later.
-If you fancy traditional Japanese style castella use a rectangular cake tin and bake in the oven.

Ingredients20160119 26781 1qjvetq