Cakes, Pastries & Pies > Japan > Kasutera >
Kasutera
Sponge Cake
2 TBS warm milk
2 TBS honey
4 eggs
3/4 C sugar
Warm water
3/4 C bread flour, sifted
Parchment paper
Preheat oven to 350-degrees F. In a bowl, mix together warm milk and honey; set aside. In another bowl, whisk eggs with an electric hand-mixer; add sugar gradually. Place bowl of whisked eggs and sugar over another bowl filled with warm water. Continue to whisk eggs until they become light yellow or nearly white in color. Add warm milk and honey mixture to egg and sugar mixture; gently mix in sifted flour. Line the inside of a large loaf pan (or two small loaf pans) with parchment paper. Pour batter into loaf pan (or pans); gently tap on a flat surface to release air bubbles. Bake for about ten minutes; reduce oven temperature to 275-degrees F and bake for another forty minute or until cake is done. To check doneness, insert a toothpick into cake; if toothpick comes out dry and clean the cake is done. Flip loaf pan upside down on a cookie sheet or large platter; remove parchment paper and allow cake to cool. Wrap the cake with plastic wrap; store in the refrigerator overnight. Slice cake and serve.
History Note: Kasutera (also known as Castella) originated in Japan during the 16th century, when it was introduced by Portuguese trading merchants.
*Kasutera image (C) Katorisi (2008). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license.
Similar recipe: Biskvit (Russian Sponge Cake).
Related Link:
Food Fare Culinary Collection: Japanese Culture & Cuisine
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map
