JAPANESE SPONGE CAKE (KASUTERA)
Make and share this Japanese Sponge Cake (Kasutera) recipe from Food.com.
Provided by sizzlera
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Beat eggs until frothy; gradually add in confectioners' sugar and honey; beat until mixture leaves ribbons (12 minutes).
- Sift baking powder and flour together; sift into bowl.
- Gently fold in dry ingredients until just combined.
- Carefully pour into greased cake tin.
- Bake for 30 minutes.
- You can also steam this cake for a traditional cake that is springy and light.
GREEN TEA JAPANESE SPONGE CAKE - KASUTERA
This is a recipe that I picked up from a girlfriend of mine that is from Japan. We go to school together so we have ended up having a lot of late study nights. This is the recipe that she showed me. Enjoy!
Provided by Sunday
Categories Japanese
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Separate the egg whites from yolks into two large bowls.
- Whisk sugar, honey, vanilla, green tea powder, and salt into egg yolks until everything is mixed together.
- Place bowl in a large pan of hot water.
- With an electric mixer, beat about 5 minutes on medium-high speed until pale yellow and doubled in volume.
- Gently fold in flour.
- In the large bowl, beat egg whites in electric mixer on a low speed 1 minute, increasing speed to medium-high until eggs are foamy.
- When the eggs are foamy, sprinkle in one tablespoon of sugar and cream of tartar.
- Beat until the egg mixture is stiff.
- Using a spatula, fold the egg whites gently so the bubbles in eggs are not destroyed.
- Preheat oven to 325 degrees.
- Use parchment to line the bottom of two loaf pans.
- Grease the parchment.
- Pour batter into pan.
- Place pans on middle rack of oven 35 to 45 minutes or until golden brown. When done, cake sides will pull away from pan slightly; top will be flat and feel spongy when pressed with finger.
- Cool for 20 minutes.
- Run a small knife between edge of cake and pan. Remove from pan carefully.
- Pull off parchment and cool completely.
- Cut, serve and enjoy!
JAPANESE GREEN TEA KASUTERA CAKE
Kasutera is a delicate and light sponge cake originally imported by Portuguese to Nagasaki, Japan in the 16th century. Note...this cake is a sponge cake and there is no baking powder in the recipe. The eggs are meant to provide the leavening.
Provided by CaliforniaJan
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Line a large loaf pan or two small loaf pans with waxed paper.
- Mix honey in warm milk and set aside.
- Sift flour and green tea powder together a few times and set aside.
- Preheat the oven in 350 degrees. Whisk eggs in a large bowl using an electric hand-mixer, adding sugar gradually. Place the bowl over warm water in another large bowl and whisk eggs until they become light yellow (almost white). Mix the milk and honey mixture inches Add sifted flour in the bowl and mix gently with a spatula. Pour the batter in lined loaf pan and tap the pan gently on the table to release any air bubbles.
- Bake at 350 degrees F for about 10 minutes and turn down oven to 280 degrees F and bake for about 40 minutes, or until done. Cool in pan for 5 minutes and then turn out on a platter.
- Remove the waxed paper and cool the kasutera. Tastes even better the next day.
- *Matcha is finely-milled Japanese green tea. It is a common ingredient in many Japanese sweets including green tea ice cream.
Nutrition Facts : Calories 227.2, Fat 3.6, SaturatedFat 1.2, Cholesterol 141.7, Sodium 49.8, Carbohydrate 43.2, Fiber 0.4, Sugar 31, Protein 6
GREEN TEA KASUTERA (GREEN TEA BREAD)
Soft and healthy, low-sugar, low-fat green tea bread.
Provided by yznl
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h5m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 320 degrees F (160 degrees C). Grease a small loaf pan.
- Beat sugar and egg whites together in a bowl using an electric mixer until stiff peaks form. Add egg yolk and mix well. Stir grapeseed oil, honey, and milk into egg mixture.
- Sift flour and green tea powder 2 times into a bowl; mix into egg mixture. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 44.5 g, Cholesterol 124.4 mg, Fat 8.2 g, Fiber 0.6 g, Protein 6.6 g, SaturatedFat 1.6 g, Sodium 49.6 mg, Sugar 28.5 g
CASTELLA - JAPANESE SPONGE CAKE
This is originally from Spain, and had become a speciality of Nagasaki Japan. Although this recipe did not give me what I was expecting, this ultra light and airry like honey flavoured cake is a happy accident of the evening
Provided by Yujai
Categories Dessert
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (160 C). Use parchment to line the bottom of a 10-inch tube pan, preferably with a removable bottom or 2 (8 x 4-inch) loaf pans. Grease the parchment. In a large bowl, whisk 1 cup sugar, honey, vanilla, lemon extract, and salt into egg yolks. Place bowl in a large pan of hot water. With an electric mixer, beat about 5 minutes on medium-high speed until pale yellow and doubled in volume. Gently fold in sifted flour.
- Wash beaters. In a large bowl, beat egg whites in electric mixer on a low speed 1 minute, increasing speed to medium-high. When foamy, sprinkle in 1 tablespoon sugar and cream of tartar. Beat until stiff but not dry. With a spatula, fold the egg whites in thirds. Pour batter into pan. Tap gently on the counter to remove air bubbles.
- Bake on middle rack of oven 35 to 45 minutes or until golden brown. When done, cake sides will pull away from pan slightly; top will be flat and feel spongy when pressed with finger. Cool 20 minutes. Run a small knife between edge of cake and pan. Remove from pan carefully. Pull off parchment and cool completey. Serve or store airtight.
Nutrition Facts : Calories 1056.9, Fat 18, SaturatedFat 5.5, Cholesterol 740.2, Sodium 539.1, Carbohydrate 196.4, Fiber 1.2, Sugar 142.8, Protein 27.8
KASUTERA - JAPANESE SPONGE CAKE
Steps:
- 1. Preheat oven to 325 degrees F (160 C). Use parchment to line the bottom of a 10-inch tube pan, preferably with a removable bottom or 2 (8 x 4-inch) loaf pans. Grease the parchment. In a large bowl, whisk 1 cup sugar, honey, vanilla, lemon extract (or green tea powder), and salt into egg yolks. Place bowl in a large pan of hot water. With an electric mixer, beat about 5 minutes on medium-high speed until pale yellow and doubled in volume. Gently fold in sifted flour.
- 2. Wash beaters. In a large bowl, beat egg whites in electric mixer on a low speed 1 minute, increasing speed to medium-high. When foamy, sprinkle in 1 tablespoon sugar and cream of tartar. Beat until stiff but not dry. With a spatula, fold the egg whites in thirds. Pour batter into pan. Tap gently on the counter to remove air bubbles.
- 3. Bake on middle rack of oven 35 to 45 minutes or until golden brown. When done, cake sides will pull away from pan slightly; top will be flat and feel spongy when pressed with finger. Cool 20 minutes. Run a small knife between edge of cake and pan. Remove from pan carefully. Pull off parchment and cool completely. Serve or store airtight.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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