1. Origin of Nagasaki Cake

Nagasaki cake is one of the traditional Japanese confectionaries that originated in Nagasaki City during the Meiji period. It is said that a Portuguese man who opened a cake store in Nagasaki at that time brought European cake-making methods to Japan and combined them with traditional Japanese confectionery, and the Nagasaki cake was born.

2. Characteristics of Nagasaki Cake

Nagasaki Cake is characterized by its soft and delicate texture, with a golden brown color on the outside and a fluffy cake body on the inside. The main ingredients of Nagasaki Cake are flour, sugar, eggs and milk. The process of making the cake involves adding eggs several times and stirring constantly so that the egg mixture can fully penetrate into the batter, thus making the cake more fluffy.

3. Steps for making Nagasaki Cake

(1) Prepare the ingredients: flour, sugar, eggs, milk, butter and so on.

(2) Melt the butter over heat and set aside to cool.

(3) Beat the eggs, add sugar and mix well with a whisk.

(4) Add the flour to the egg mixture in batches, stirring constantly.

(5) Add the milk and keep stirring.

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

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

(8) After baking, remove the cake and allow it to cool before serving.

4. Changes in Nagasaki Cake

The Nagasaki cake has seen some changes in the course of its inheritance and development. For example, some makers add ingredients such as yuzu and matcha to the cake to add flavor and aroma. In addition, some producers will combine the Nagasaki cake with other pastries, such as mixing the Nagasaki cake with matcha cake, cheesecake, etc., to create a more colorful cake.