Talk:Castella

Pão de Castela

I never heard about a "pão de espanha" in Portugal. All sponge cakes are refered as "pão-de-ló". Perhaps it was a name in ancient times but no one calls it by that name anymore. —Preceding unsigned comment added by 193.136.173.42 (talk) 15:41, 14 May 2010 (UTC)

Natural

"Castella is made of natural ingredients, so its simple taste is a favorite of many Japanese people. ". Unsourced statement. Castella sold nowadays is full of artificial sugar and additives, and being natural has absolutely no relation to being liked by Japanese people. It seems to imply that other countries prefer `artificial` food. --114.182.186.40 (talk) 13:07, 20 May 2010 (UTC)

The responsibility is on you to prove that non-Japanese do not, in fact, prefer artificial food. Until then, the convention stands. — Preceding unsigned comment added by 76.102.6.186 (talk) 06:54, 10 August 2014 (UTC)

Thing is, the reason given here is that the flavor is simple. "Simple" would therefore be a better word to use than "natural," so I'm changing it for now. For that matter, the so-called good-equals-natural convention is terrible, but its main sin here is that it's unencyclopedic and unspecific.Tranquilled (talk) 04:19, 26 June 2015 (UTC)

Festival Food

"very common at festivals and as a street food." - The writer is getting confused with Eggette — Preceding unsigned comment added by 86.24.130.214 (talk) 00:04, 24 January 2012 (UTC)

Not sure if I would say it is common at festivals or as street food, but it's definitely not an eggette which is from Hong Kong and Guangdong China, not Japan. 130.207.62.67 (talk) 15:47, 6 June 2012 (UTC)

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This article's importance rating is problematic

This article should be of at least mid-importance, since castella is now a widely known speciality of Nagasaki Prefecture (better known than Ikkōkō), and it is now somewhat popular in Taiwan.--RekishiEJ (talk) 10:28, 24 June 2019 (UTC)

A Commons file used on this page or its Wikidata item has been nominated for deletion

The following Wikimedia Commons file used on this page or its Wikidata item has been nominated for deletion:

• Japanese black sugar castella.jpg

Participate in the deletion discussion at the nomination page. —Community Tech bot (talk) 05:52, 24 February 2020 (UTC)

Can someone explain this sentence?

"There is no confectionery called “Castella” in Portugal, and the prototype confectionery described later also differs in appearance and manufacturing method from Kasutera (Castella)."

What is this 'prototype confectionary' described later, is it talking about the part where they describe how Nagasaki castella is made? This seems very inconsistent. Later on it says "the cake was brought to Japan by Portuguese merchants in the 16th century." But didn't the first sentence ^ above just say that there was no confectionary called Castella in Portugal? So what is it then? I'd just like some clarification and better wording. — Preceding unsigned comment added by 108.41.88.6 (talk) 12:28, 3 July 2020 (UTC)

Castella or maybe castello

What's pão de castela? Isn't it castello, castle... it seems the way the cake is made, using the popular and common baking technique "clara de ovos em castello" using eggs whites, and castella may be just a misstranslation as it is the feminine word for Castello / castelo the same word using for Castille in Spain, which also means the same.-Pedro (talk) 20:00, 12 November 2021 (UTC)