Kasutera (Castella) is an old school Japanese sponge cake that’s beloved by everybody from the younger to the previous. It’s sweeter and moister than western sponge desserts which are sometimes designed to be eaten with cream or some type of frosting. You’ll be able to eat Kasutera as is, and it’s good for tea time with inexperienced tea.
It’s mentioned that the unique Kasutera cake was delivered to Kyushu, the southern island of Japan, within the sixteenth century by Portuguese missionaries. Over tons of of years Kasutera has been improved to Japanese tastes, and it has turn into at present’s Kasutera. It’s sweetened with sugar and honey or gooey syrup like corn syrup to make the cake very moist. Additionally the substantial quantity of sugar and syrup offers the Kasutera’s signature look of a darkish brown prime which is the favourite a part of the cake for lots of people (I peel the brown pores and skin off and eat it first!). Kasutera is smooth however chewy in texture, completely different from the sponge desserts in western international locations. Flour with increased gluten content material reminiscent of bread flour is used to realize this end result. Nonetheless, it’s a very mild cake, and there’s no fats in it.
Kasutera is offered at many elderly established Japanese sweets shops, department shops, and even supermarkets. Costs and flavors varies broadly. Costly ones from good shops are normally for items, and low-cost ones from supermarkets are for on a regular basis snacks. We are able to’t beat the style of the shop run by a household for generations, however our model is fairly good for house baking. It’s exhausting to cease the urge of consuming heat cake, however it’s higher to go away the cake wrapped for a few days earlier than consuming. The flavour and texture will get higher for those who wait.
Though Kasutera is initially from Europe, it’s a very genuine Japanese candy at present. Should you aren’t positive you wish to soar proper in to pink bean paste desserts but, this is perhaps a neater place to begin for Japanese desserts.
Kasutera (Castella) Recipe
- 7 eggs, room temperature
- 1 1/4 cup sugar (250g)
- 1/4 cup milk (60g)
- 1/3 cup honey (80g)
- 1 1/2 cup bread flour (200g)
- Warmth the oven to 350F (175C).
- Beat eggs in a stand mixer, including sugar in 3 components over about 10 minutes.
- Combine milk and honey in a separate bowl, then warmth to lukewarm till the honey melts.
- Sift the bread flour and put aside.
- Add half of the milk combination to the egg combination and blend for a couple of seconds. Add half of the bread flour and blend. Add the remainder of the milk and honey, and blend, then lastly add remaining bread flour and blend for 2-3 minutes. Give a great combine by hand with spatula.
- Line a 9″X9″ (23cmX23cm) baking pan with parchment paper. Pour the cake batter within the pan (when you’ve got leftover batter, bake in one other small container). Bake at 350F (175C) for 10 minutes, then decrease the temperature to 320F (160C) and bake one other 30-40 minutes. Cowl the highest with aluminum foil whether it is browning an excessive amount of too quickly.
- Take the cake out from the oven and instantly drop the pan from a peak of about 5″ (12.5cm) to launch the air within the cake to keep away from collapsing.
- Unfold plastic wrap on a flat floor, cool the cake prime aspect down on the plastic. Wrap it with plastic after it has utterly cooled.
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Noriko and Yuko, the authors of this website, are each from Japan however now reside in California. They love cooking and consuming nice meals, and share the same ardour for house cooking utilizing recent components. Noriko and Yuko plan and develop recipes collectively for Japanese Cooking 101. They prepare dinner and shoot pictures/movies at their house kitchen(s.)