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Kasutera (Japanese Honey cake) (蜂蜜蛋糕)

These days I’m practicing to cook Japanese food for a change. While reading some cook books and searching the web for beginner recipes, I stumbled upon Maki-san’s highly recommended blog Justhungry.com. I especially liked her Kasutera (かすてら) recipe, a slightly sweet Japanese style sponge cake with a light honey flavor - A perfect match for afternoon tea.

Kasutera


Ingredients

Adapted for an 8-9 inch square pan or loaf pan

  • 5 big eggs (鸡蛋)
  • 180 g caster sugar (白沙糖)
  • 125 g plain flour (面粉)
  • 60 ml milk (牛奶)
  • 3 tbs honey (蜂蜜)

Preparation

Maki-san already has perfect instructions for the preparation on her blog, so just follow her instructions. I’m just adding some general advise here:

  • Whisking eggs and sugar over a pan of hot water is really important. The sugar crystals won’t completely dissolve otherwise.
  • Whisk the batter for as long as you can. 15 minutes is the absolute minimum, 30 is better.
  • For me the baking time of 50 minutes was too long. The Kasuera came out fine after about 40 minutes already, so better keep an eye on it
  • Keep the cake refridgerated over night if possible. It will be much more moist and fluffy the next day.
Combine eggs with sugar Whisk for 20-30 minutes holding the bowl over warm water Mix lukewarm milk with 2 tbs of honey
Whisk in the honey milk mixture Slowly add the double-sifted flour until completely combined Line a baking pan with parchment paper
Pour in the batter Immediately after baking, wrap in a plastic bag and refridgerate for at least several hours

Comments

Comment by henna
Time: 04/06/09, 8.51 pm

delicious

Comment by chin
Time: 04/17/09, 12.34 pm

your japanese sponge cake looks perfect!
Mine turned out a bit dry…maybe coz we ate it the same day…I will try your suggestion and put in the fridge overnight….

http://spaghettofu.blogspot.com/2009/04/kasutera-japanese-sponge-cake.html

Comment by satyani
Time: 01/17/10, 1.03 pm

Hi, I already tried this recipe, based on maki’s blog. But I wonder how to make the top of the cake keep flat?

Comment by Wulkan
Time: 03/30/11, 3.26 am

I made this cake today.. was quite hard work whisking the eggs and sugar .. can’t wait to try it with some green tea :D

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