Acronyms that contain the term kasutera 

kasutera

Castella (カステラ, kasutera) is a kind of wagashi (a Japanese traditional confectionery) originally 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. Since the recipe calls for mizuame, a type of sugar syrup, Castella has a moist 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 Bolo de Castelacode: por promoted to code: pt , meaning "cake from Castile". Castella cake is usually sold in long boxes, with the cake inside being approximately 27 cm (11 in) long. It is somewhat similar to Madeira cake, also associated with Portugal, but its closest relative is pão-de-ló, also a Portuguese cake. There are similar types of sponge cakes named after the same fashion, in French: Pain d'Espagne, in Italian: Pan di Spagna, in Portuguese: Pão d’Espanha, in Romanian: Pandișpan, in Bulgarian: пандишпан, in Greek: Παντεσπάνι, in Turkish: Pandispanya (Castile was a former kingdom of Spain, comprising its north-central provinces, thus Pain d'Espagne and other variants are quasi-synonymous to "bread from Castile"). A similar cake, called taisan (meaning sharpening stone in Kapampangan), is a traditional dessert in Pampanga province in the Philippines.

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