1. The Secret to Castella’s Soft Texture
Castella is a type of sponge cake, and its characteristic soft, moist, and fluffy texture is created with ‘whipped eggs’ and a large amount of ‘sugar.’
– Whipped Eggs (Meringue): Whipped egg whites create the framework of the cake.
– Sugar and Syrup: Sugar not only provides sweetness but also plays a crucial role in stabilizing the egg foam and keeping the cake moist. For this reason, castella recipes contain an amount of sugar that is almost equal to or even greater than the amount of flour. Additionally, syrup or honey is often used to create the dark brown, chewy bottom layer.
2. The ‘Easy to Digest’ Trap
– Blood Sugar Spike: Castella is a food made from the two worst ingredients for raising blood sugar: ‘refined flour’ and a ‘tremendous amount of sugar.’ The soft texture means it is digested and absorbed extremely quickly, causing blood sugar to rise very steeply and high upon consumption.
– The Illusion of a Light Texture: Although it feels light because it contains a lot of air, a single small piece is packed with a significant amount of carbohydrates and sugar.
3. Conclusion
While castella may be easy on the stomach due to its soft texture, it is tantamount to a ‘lump of sugar’ that places an enormous burden on blood sugar. Eating it with the false assurance that it is a ‘light snack’ can lead to severe hyperglycemia. It is one of the representative types of bread that people with diabetes must avoid.
Summary: The soft and light texture of castella paradoxically signifies a massive amount of sugar and a rapid absorption speed. It is a very harmful snack for people with diabetes as it can cause an explosive rise in blood sugar.
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