This recipe captures the essence of the traditional kasutera while elevating it with a hint of honey. The meticulous preparation process, involving a unique technique of warming the batter and careful incorporation of ingredients, ensures a fluffy and moist cake. It was adapted from the reputable blog Just Hungry by Makiko Itoh, a Tokyo-native food & travel writer who runs the popular Japanese food blogs JustHungry.com and JustBento.com and writes a monthly food column for The Japan Times. Additionally, she is the author of the best-selling Just Bento Cookbook and its sequel, The Just Bento Cookbook 2. To make the cake, you will need a 30cm (12") long X 10cm (4") wide baking pan, an electric mixer, a pastry brush, parchment paper, a sealable plastic bag, a plastic bowl, and a pot big enough it can hold water and the plastic bowl.

The following recipe offers a deep dive into the world of kasutera flavored with matcha, which lends the cake both its earthy flavor and iconic green hue. What sets this cake apart is its soft, sponge-like texture juxtaposed with the slightly bitter undertones of the green tea powder, creating a delightful balance on the palate. Although matcha is a popular and beloved tea in Japan, in modern times, it's common to see it used for coloring various foods such as cakes and noodles. 

The following is the recipe for baby & suzu castella, a cherished treat commonly found brightening up festive yatai food stalls. Brought to life through the guidance of Cooking With Dog on YouTube, this recipe captures the essence of these delectable bites. What makes this recipe even more compelling is its adaptability – even without a traditional takoyaki maker, one can craft these gems using a cake pop maker. The recipe gives instructions on how to prepare both the petite and round baby and the bell-shaped variant suzu.