Japanese Sponge Cake Kasutera
Delight in the delicate charm of Japanese Sponge Cake, or Kasutera, a traditional treat that combines a cloud-like texture with a rich, honey-kissed sweetness. This classic dessert is an airy yet moist sponge cake, made with simple ingredients like eggs, sugar, cake flour, and a touch of milk infused with honey for a subtle floral note. Its unique preparation involves beating the eggs until fluffy to achieve its signature light structure, then baking low and slow for a perfectly golden crust. After baking, the cake is wrapped and rested overnight, allowing the flavors to meld and the texture to become irresistibly tender. Perfectly paired with a cup of green tea for an authentic Japanese dessert experience, this Kasutera recipe is ideal for tea-time gatherings or as a light, sophisticated treat anytime. A timeless cake that celebrates simplicity, elegance, and tradition!
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Recipe Information
Ingredients
- 4 large Eggs
- 150 grams Granulated sugar
- 2 tablespoons Honey
- 1 tablespoon Milk
- 120 grams Cake flour
- 1 teaspoon Vegetable oil (for greasing the pan)
- 1 sheet Parchment paper
Instructions
Preheat your oven to 160°C (320°F). Lightly grease a loaf pan (approx. 8-inch by 4-inch) with vegetable oil and line it with parchment paper, ensuring enough overhang for easy removal later.
In a small bowl, mix honey and milk until well combined. Set aside.
In a large mixing bowl, combine the eggs and granulated sugar. Using a hand mixer or stand mixer, beat on high speed for about 5-7 minutes, or until the mixture becomes pale, thick, and fluffy. This step is crucial for creating the sponge cake's signature texture.
Reduce the mixer speed to low and add the honey-milk mixture. Mix until just incorporated.
Sift the cake flour over the egg mixture in 2-3 additions. Gently fold the flour in using a spatula, being careful not to deflate the batter. Use a folding motion to ensure the flour is evenly incorporated without overmixing.
Pour the batter into the prepared loaf pan, tapping the pan gently on the counter to release any large air bubbles.
Place the pan on the middle rack of the oven and bake for 45-50 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
Remove the pan from the oven and place it on a wire rack to cool for 5-10 minutes. While the cake is still warm, carefully lift it out of the pan using the parchment paper.
Wrap the warm cake (with the parchment paper still on) tightly in plastic wrap and let it cool completely at room temperature for a minimum of 4 hours, or preferably overnight. This helps the texture develop further and enhances the flavors.
Once fully cooled, remove the plastic wrap and parchment paper. Trim the edges for a clean, polished look before slicing into thick, even pieces.
Serve plain, or pair with tea for an authentic Japanese experience. Enjoy!
Nutrition Facts
Calories |
1470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 294 mg | 13% | |
| Total Carbohydrate | 278.3 g | 101% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 186.2 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 150 mg | 12% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 450 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
