Things to know about Kasutera Recipe
Japanese Traditional Sponge Cake from Nagasaki – Kasutera is only made out of eggs, flour, sugar, and starch syrup. This specialty from the Region of Nagasaki is raised using egg foam without added oil or butter. The texture is very soft, moist, and spongy. It is also known as Castella cake brought by Portuguese merchants who introduce it to Japan during the 16th century. Today, the cake is available in diverse flavors, such as chocolate, matcha, honey, and brown sugar. It is a famous pastry served during different Japanese festivals.
Delightful and Fluffy Japanese Traditional Sponge Cake from Nagasaki. Authentic Recipe of Kasutera.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
Ingredients
- 6 pcs Egg Large, room temperature
- 1 cup White Sugar – Regular Sugar – Granulated Sugar
- 1⅓ cup Bread Flour
- 3 tbsp Honey
- 2½ tbsp Water Warm
For Brushing
- 1 tbsp Honey
- ½ tbsp Water Warm
Instructions
Preparation
- Prepare and measure all ingredients accurately ahead of time.
- Set the oven temperature to 320ºF or 160ºC.
- Brush the loaf pan with oil using a pastry brush, then put parchment paper.
Mixing
- Using a strainer with fine mesh, sift the bread flour.
- Add the warm water to the honey and whisk it well.
- Use a mixer with a whisk attachment.
- Put the eggs into the mixing bowl and whisk at high speed.
- Add the sugar and beat at high speed for 5 minutes. For a handheld mixer, you should extend the time to reach the desired texture.
- Wait until the volume of the mixture increase to 4 times.
- Lift the whisk attachment to know if the mixture falls into the ribbon stage.
- Afterward, add the honey mixture to the egg mixture and beat at low speed for 30 seconds.
- Add the bread flour in three parts: add 1/3 of the bread flour and whisk at low speed for 15 seconds, add another and whisk for 15 seconds, then add the last part and whisk for 1 minute. make sure not to overmix the mixture.
Baking
- Pour the batter mixture into the loaf pan but leave enough space to allow it to rise properly.
- Tap the loaf pan two times to release air bubbles and level the batter.
- Put the loaf pan in the middle part of the oven.
- Bake the sponge cake for 35 to 40 minutes until the top becomes golden brown.
- To test its doneness, use a cake tester and insert it in the middle of the cake. Take out the cake tester, if it comes out clean, then it means that the cake is well baked.
- Mix the ingredients for brushing the cake and apply the honey mixture on top of the cake using a pastry brush.
- Place a plastic wrap on top of the table and take out the cake from the loaf pan.
- Gently peel off the parchment paper and wrap the cake while still hot to seal the moisture inside.
- While still hot, refrigerate the cake overnight or at least 12 hours while keeping the top facing down. It will help the kasutera to attain a finer and more moist texture.
- It is best to bring the cake to room temperature before serving.
NOTES
— Specific Atributes of This Recipe:
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