Nagasaki cake (representative work of traditional Japanese cake)

Nagasaki cake is one of the traditional Japanese cakes, which originated in Nagasaki City during the Meiji period. It is said that a Portuguese man opened a cake shop in Nagasaki. He brought European cake making methods to Japan and combined them with traditional Japanese cakes, so Nagasaki cake came into being.

2. Characteristics of Nagasaki cake

Nagasaki cake is characterized by soft and delicate taste, golden appearance, soft inner cake and rich taste. The main ingredients of Nagasaki cake are flour, sugar, eggs and milk. In the process of making, it is necessary to add eggs for many times and stir constantly to make the egg liquid fully penetrate into the batter, thus making the cake softer.

3. Steps to make Nagasaki cake

(1) Preparation materials: flour, sugar, eggs, milk, butter, etc.

(2) Heat and melt the butter and let it cool for later use.

(3) Beat the eggs, add sugar, and stir evenly with an egg beater.

(4) Add the flour into the egg liquid in several times and keep stirring.

(5) Add milk and continue stirring.

(6) Pour the melted butter into the batter and stir well.

(7) Pour the batter into the mold and bake in the oven.

(8) After baking, take out the cake and eat it after cooling.

4. Changes in Nagasaki Cake

Nagasaki cake has also undergone some changes in the process of inheritance and development. For example, some manufacturers will add grapefruit, matcha and other ingredients to the cake to increase the taste and fragrance of the cake. In addition, some manufacturers will combine Nagasaki cake with other cakes, such as mixing Nagasaki cake with matcha cake and cheesecake to make more colorful cakes.