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Authentic Kasutera Recipe
Nagasaki, Japan
JUMP TO RECIPE
We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
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
Cooking tips
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equipment
Traditionally, kasutera is baked in a wooden frame, which transfers the heat slowly, resulting in a soft and smooth cake. Because a standard baking pan will not do, make one yourself. Make a cardboard box of desired proportions and line the insides and the outsides with aluminum foil. For making baby and suzu castella cakes, you will need a takoyaki griddle or a cake pop maker. -
method
The eggs should be whisked for a long time, up to 15 minutes, until at ribbon stage. If you're whisking the eggs in a double broiler, do not let them get warmer than lukewarm. Remove them from the heat if necessary, then return back to the heat once cooled enough. To make sure the cake does not deflate, stir the batter, once poured into a pan, with a stick to release any excess air, and also once ... Read more -
variations
Typically kasutera is flavored with honey, but other flavorings can also be used such as cocoa, matcha, brown sugar, mirin, and rice wine. -
storage
To store, wrap each piece of cake in plastic, and it will keep fresh for 3-4 days at room temperature. If kept in the refrigerator the storage time is 5-7 days, while frozen kasutera will keep for about a month.
Recipe variations
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Matcha Kasutera
Ready in 1hThe 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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Kasutera
Ready in 1h 10minThis 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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Baby & Suzu Castella
Ready in 45minThe 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.
Matcha Kasutera
PREP 10min
COOK 50min
READY IN 1h
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.
Ingredients
Matcha Kasutera
115g bread flour
10g matcha (green tea powder)
5 egg whites at room temperature
5 egg yolks at room temperature
150g sugar
2 tbsp mirin
Preparation
1
Matcha Kasutera
Step 1/11
Set the oven to preheat to 165°C and line an 8x8-inch baking pan with aluminum foil. Double sift the flour and matcha.
Step 2/11
Whisk egg whites at high speed until foamy, then start adding sugar in 2-3 batches while constantly whisking for about 4 minutes, until stiff peaks.
Step 3/11
Set the speed to low, and start adding egg yolks, one by one, while constantly whisking. Whisk for a minute until well blended.
Step 4/11
Fold in the flour and matcha mixture until there are no pockets of the mixture left.
Step 5/11
Pass the batter through a sieve directly into the baking pan. Smooth the top with a spatula.
Step 6/11
Bake for 50 minutes until a toothpick inserted into the center of the cake comes clean.
Step 7/11
Take out of the oven and drop it on the worktop to prevent the cake from deflating.
Step 8/11
Measure out a large piece of plastic wrap, place it on the working surface, then place a piece of parchment paper in the middle of it.
Step 9/11
Once cool enough to handle, take the cake out of the baking pan, turn it upside down and place it on the parchment paper.
Step 10/11
Remove the aluminum foil, and wrap the cake in plastic. Keep in the refrigerator overnight (right side up).
Step 11/11
Before serving, slice off the edges, then cut into slices.
Other Variations
-
Kasutera
Ready in 1h 10minThis 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.
-
Baby & Suzu Castella
Ready in 45minThe 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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