KASUTERA (CASTELLA), THE JAPANESE TRADITIONAL HONEY CAKE
Kasutera is a Japanese traditional sponge cake. With its angel food-like texture and its delicate flavor of honey, this cake is just perfect. Serve with adzuki paste (Japanese red bean paste) and ice cream.
Provided by ~melissa~
Categories World Cuisine Recipes Asian Japanese
Time 1h30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a cake pan with parchment paper. Butter the paper and sprinkle with 1 teaspoon superfine sugar.
- Bring a saucepan of water to a boil; pour into a large bowl.
- Whisk 1/4 cup honey and milk together in a bowl until smooth.
- Beat eggs with an electric mixer in a bowl placed over the hot water. Gradually add 1 1/3 cup superfine sugar; beat until smooth and mixture is warm. Remove bowl of egg mixture from the bowl of hot water and cool to room temperature, about 5 minutes. Return bowl of egg mixture to the hot water and continue beating. Repeat this process a few times until batter is foamy and thick.
- Pour milk mixture into egg mixture and mix well using a spatula; stir in sifted flour until batter is mixed. Pour batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 50 minutes. Spread the remaining 1 tablespoon honey over the top of cake. Serve slices with sweet bean paste and ice cream, if desired.
Nutrition Facts : Calories 709.8 calories, Carbohydrate 148.5 g, Cholesterol 251.1 mg, Fat 8.1 g, Fiber 2.9 g, Protein 14.7 g, SaturatedFat 2.8 g, Sodium 108 mg, Sugar 104.7 g
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!
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
More about "japanese honey cake kasutera cake food"
CASTELLA - WIKIPEDIA
From en.wikipedia.org
Main ingredients Flour, sugar, eggs, mizuameType Sponge cakePlace of origin Japan
HONEY CASTELLA CAKE (カステラ) - IT'S MY DISH
From itsmydish.com
KASUTERA SPONGE CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
4/5 (19)Total Time 1 hr 15 minsCategory Dessert, CakePublished 2008-05-30
- Bake at 360 degrees F for about 10 minutes and turn down oven to 280-300 degrees F and bake for about 40 minutes, or until done. To check if the cake is done, poke it with a bamboo skewer.
CASTELLA CAKE RECIPE カステラ - JUST ONE COOKBOOK
From justonecookbook.com
Ratings 280Calories 1116 per servingCategory Dessert
- Gather all the ingredients. Preheat oven to 320ºF (160ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC).
- Cut parchment paper to fit the baking pans (See the video for this process). You will need two loaf pans (8.50 x 4.50 x 2.75 inch / 22 x 11 x 7 cm). If you use a plan smaller, add the excess batter in smaller pans and bake for a shorter time.
- Sift the bread flour with the sifter or a fine-meshed strainer twice. Holding the handle with one hand and tapping the strainer gently with the other, the flour will gradually sift through the strainer.
HONEY KASUTERA カステラ (HONEY CASTELLA) - ROTI N RICE
From rotinrice.com
5/5 (11)Total Time 55 minsCategory DessertCalories 71 per serving
- Line a 7½ in x 3½in (9cm x 19cm) loaf pan with aluminum foil followed by parchment paper. Preheat oven to 325°F (165°C).
- Place egg whites in mixing bowl and beat at high speed (speed 10*) for 30 seconds until slightly foamy. Add sugar in 2 to 3 increments until firm peaks form, about 4 minutes.
- Add yolks one at a time at medium low speed (speed 4*) until well combined, about 1 minute. Add sifted bread flour and beat until just combined.
CASTELLA RECIPE - HOW TO MAKE (WITH DETAILED INSTRUCTION)
From tasteasianfood.com
Reviews 4Calories 115 per servingCategory Cakes
- Make the meringue. There are two methods to deal with the eggs. You can beat the egg yolks and whites together, or beat them separately. Curious to know the outcome of these methods, I have made two batches of castella and compare the results.
- Add the egg yolks. Add the egg yolks to the meringue one by one. I switch off the electric mixer and mix it manually with the attached mixing blade, but you can change it to a handheld beater.
- Add the honey. Next, add the honey and continue mixing in one direction until homogeneous. The amount of honey required is small, just enough to let the castella have the taste without making it too sticky.
- Add the bread flour. Sieve the bread flour. Then add half of it to the batter. Combine the flour with the batter by mixing it gently in one direction until there are no more lumps.
- Add the milk. Add the milk to the batter and mix evenly. Some Japanese recipes used sake instead. Once it is smooth, stop mixing as over mix will deflate the batter further, causes the cake to have a dense texture.
- Pour the castella batter from a high point. Line the base and the side of the cake pan with baking paper. Pour the batter into the pan slowly from the position one foot above the base.
- Bake the castella to perfection. Preheat the oven to 160°C/320°F. Before putting the cake into the oven, make sure there are no large bubbles in the batter.
- Unmold the cake. Lift the cake pan and drop a few times to the table. This method helps to minimize shrinkage. I experienced a more severe shrinkage if I do not bang it a few times right after removing it from the oven.
- Storage. You can keep the castella in the fridge for up to 5 days and freeze well up to a month. Other related cake recipes. If you like the castella, you may also want to check out another Japanese sponge cake recipe on this blog.
JAPANESE HONEY CAKE - SIDECHEF
From sidechef.com
5/5 (2)Total Time 1 hrCuisine JapaneseCalories 64 per serving
- Preheat your oven to 340 degrees F (170 degrees C). Line baking pan with parchment paper. Place a pot with water in it over medium-high heat and place a metal bowl on top to create a double boiler. Make sure the water in the pot is not touching the bottom of the bowl.
- Put Milk (50 milliliter) and Honey (50 gram) together, microwave for 30 seconds or until honey is completely mix with the milk.
- Put Egg (8) in a bowl and mix well with the Granulated Sugar (200 gram). You need to mix the eggs with sugar before beating over the double boiler, otherwise, the eggs will cook as sugar makes the cooking point of eggs higher.
JAPANESE CASTELLA CAKE | DANS LA LUNE
From atelierlalune.com
Category Asian & WafuTotal Time 1 hr 10 mins
GOODYFOODIES: RECIPE: JAPANESE CASTELLA (KASUTERA カステラ) CAKE
From goodyfoodies.blogspot.com
Author Baby SumoEstimated Reading Time 4 mins
JAPANESE SPONGE CAKE RECIPE: KASUTERA | 12 TOMATOES
From 12tomatoes.com
Estimated Reading Time 3 mins
KASUTERA (CASTELLA), THE JAPANESE TRADITIONAL HONEY CAKE ...
From allrecipes.com
4/5
CASTELLA CAKE (????, KASUTERA) - ERECIPE
From erecipe.com
Calories 371 per serving
KASUTERA (CASTELLA) RECIPE - JAPANESE COOKING 101
From japanesecooking101.com
Servings 1
HONEY KASUTERA カステラ (HONEY CASTELLA)
From pinterest.com
KASUTERA: JAPANESE HONEY CAKE, MUCH LIKE A FLUFFY CLOUD ...
From pinterest.com
KASUTERA | TRADITIONAL CAKE FROM NAGASAKI, JAPAN
From tasteatlas.com
HONEY CASTELLA / KASUTERA CAKE (JAPANESE SPONGE CAKE)
From everythink-indonesia.blogspot.com
DAINOBU - KASUTERA IS A JAPANESE HONEY SPONGE CAKE, WHICH ...
From facebook.com
GREEN TEA JAPANESE SPONGE CAKE - KASUTERA RECIPE - FOOD ...
From pinterest.ca
JAPANESE HONEY CAKE | RECIPES WEDGE
From kertas-kehidupan.blogspot.com
FOREIGN FOODS IN JAPAN –KASUTERA! E7D
From mungfali.com
CASTELLA (KASUTERA) - IMAGE & PHOTO (FREE TRIAL) | BIGSTOCK
From bigstockphoto.com
SALUTETOSANITY: KASUTERA (JAPANESE HONEY SPONGE CAKE)
From salutetosanity.blogspot.com
KASUTERA (CASTELLA), THE JAPANESE TRADITIONAL HONEY CAKE ...
From familytopsecretrecipes.blogspot.com
KASUTERA CAKE JAPANESE RECIPE - CAKEBOXING.COM
From cakeboxing.com
JAPANESECAKE | ZOJIRUSHI BLOG
From zojirushi.com
KASUTERA-JAPANESE SPONGE CAKE | MY FOOD AND I
From myfoodandi.wordpress.com
KASUTERA SPONGE CAKE - CAKEBOXING.COM
From cakeboxing.com
MATCHA KASUTERA CAKE : JAPANESEFOOD
From reddit.com
KASUTERA – JAPANESE COOKING 101
From japanesecooking101.com
KASUTERA (CASTELLA) RECIPE - FOOD NEWS
From foodnewsnews.com
JAPANESE SPONGE CAKE KASUTERA FOOD- WIKIFOODHUB
From wikifoodhub.com
KASUTERA (CASTELLA) RECIPES-JAPANESE HONEY SPONGE CAKE ...
From idblogasianfood.blogspot.com
PERFECT JAPANESE HONEY CAKE (KASUTERA)
From mealplanme.com
JAPANESE HONEY CASTELLA (KASUTERA) SPONGE CAKE | HAWAIIAN ...
From hawaiianelectric.com
HONEY CASTELLA CAKE (KASUTERA) — LIFE BY ALENA
From alenashen.com
CALIFORNIA RECIPE: KASUTERA JAPANESE SPONGE CAKE
From californiarecipe.blogspot.com
KASUTERA (CASTELLA), THE JAPANESE TRADITIONAL HONEY CAKE ...
From worldrecipes.org
RECIPE: JAPANESE CASTELLA (KASUTERA カステラ) CAKE
From pinterest.ca
KASUTERA: JAPANESE CASTELLA CAKE RECIPE - EATMUNCHLOVE
From eatmunchlove.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love