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Kasutera (Castella), The Japanese Traditional Honey Cake

Situated on the ground floor of a commercial building, tori tori santa.

Recipe Summary 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.

Ingredients | Traditional Japanese Restaurant Design

1 teaspoon butter, softened, or as needed

1 ⅓ cups superfine sugar

5 tablespoons honey, divided

3 ⅓ fluid ounces milk

8 eggs

1 ⅓ cups superfine sugar

1 ⅝ cups all-purpose flour, sifted twice

1 cup sweet bean paste

Directions

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.

If you can't find canned sweet red bean paste, you can make your own with this recipe.

Info | Traditional Japanese Restaurant Design

prep: 30 mins cook: 50 mins additional: 10 mins total: 1 hr 30 mins Servings: 6 Yield: 6 servings

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