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This Japanese sponge cake is made with just flour, eggs, sugar, and a sugary syrup, such as honey, which also flavors the sponge. Today, castella can have a myriad of different flavors, such as matcha, chocolate, and brown sugar, but in Taiwan and some other South Asian countries like Singapore, a cheese castella cake is very popular. To prepare, eggs are first whisked with sugar to a ribbon stage, and the honey is stirred in next, followed by flour which is gently folded in. The prepared batter is poured into, traditionally, a wooden frame, and baked up to 50 minutes. If baked to perfection, kasutera should be moist, light, and with a very fine texture. There are two main preparation methods, the traditional one where eggs are beaten in a double boiler and the one where eggs are not beaten in a double boiler. There is also a third, less common, method where yolks and egg whites are first whisked separately and then combined. Most recipes today also include additional ingredients ... Read more
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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.
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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.
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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.
PREP 20min
COOK 50min
READY IN 1h 10min
4.7
Rate It
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.
8 large (55g) eggs
300g sugar, plus a little extra sugar for sprinkling
200g all-purpose or bread flour
100ml milk
4 tbsp honey, plus one tbsp for the top
Set the oven to preheat to 170°C, or 150°C if using a convection oven.
First, coat the bottom and the sides of a baking pan (30cm long X 10cm wide) with butter or shortening, then line it with baking paper, so that a portion of the paper is hanging over the sides of the pan. Sprinkle the bottom of the pan with sugar.
Bring a pot of water to a boil, then remove from the heat.
Whisk milk and honey together (heat in the microwave shortly if unable to mix), and double sift the flour.
Position a bowl over a pan with hot water, then add the eggs and the sugar to the bowl. Whisk with an electric mixer set at the lowest speed until lukewarm to touch. Take the bowl off the pan with water, and continue whisking. If at any moment the mixture turns cold, place the bowl back on the pan with hot water and whisk until lukewarm. The batter is done when it is so thick that when you draw the whisk up, soft peaks are formed.
Next, whisk in the milk and honey mixture, then add flour tablespoon by tablespoon, whisking all the time until incorporated.
When the cake is cool enough to handle, put the cake (with the baking paper on) into a plastic bag and seal. Refrigerate for a few hours.
When ready to serve, first, slice off the edges of the cake, then cut into neat slices.
4.7
Rate It
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.
4.7
Rate It
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.
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