Castella

is a kind of ''wagashi'' (a Japanese traditional confectionery) developed in Japan 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. To suit the tastes of Japanese people, was added to the sponge cake to make it more moist, and , was added to the bottom of the sponge cake to give it a coarser texture.

Now a specialty of Nagasaki, the cake was brought to Japan by Portuguese merchants in the 16th century. The name is derived from Portuguese , meaning "cake from Castile". Castella cake is usually sold in long boxes, with the cake inside being approximately long. Its closest relative is ''pão-de-ló'', a Portuguese cake. ''Pão-de-ló'' can be in turned derived from the French ''Pain de lof'' or ''Gâteau de Savoie''.

There are similar types of sponge cakes named after the same fashion, in , in , in , in , in , in (Castile was a former kingdom of Spain, comprising its north-central provinces, thus these names are quasi-synonymous to "bread from Castile"). Provided by Wikipedia