Delicious and Authentic Japanese Castella Cake (Kasutera) Recipe

Ingredients

1 cup cake flour
6 large eggs
1 cup sugar
3 tablespoons honey
2 tablespoons warm water
1 tablespoon Mirin (sweet rice wine)
1/2 teaspoon baking powder
Butter for coating the mould

Steps and instructions

Preheat your oven to 170°C (338°F).
Line your cake mould with baking paper and lightly coat with butter.
Sift the cake flour and baking powder together in a bowl. Set aside.
In another bowl, whisk the eggs until they become frothy.
Add sugar to the eggs and continue to whisk until the mixture becomes firm.
In a small bowl, mix the honey and warm water until well combined.
Add the honey mixture and mirin to the egg mixture and stir well.
Gradually add the sifted flour to the egg mixture, folding it in gently to maintain the air bubbles in the mixture.
Pour the batter into the prepared cake mould and smooth the surface with a spatula.
Bake in the preheated oven for about 30-40 minutes or until a skewer inserted into the middle of the cake comes out clean.
Once baked, let the cake cool in the mould for about 10 minutes then remove it from the mould and peal off the baking paper.
Allow the cake to cool completely before slicing and serving.

Tools for making

Mixing bowls - You'll need both small and large mixing bowls to prepare the batter.
Whisk - Use a whisk to beat the eggs and sugar together until they become firm.
Spatula - A spatula will help you fold in the flour gently without deflating the batter.
Cake mould - You'll need a cake mould to bake the Kasutera cake in. Make sure to line it with baking paper and coat it with butter.
Baking paper - Line the cake mould with baking paper to prevent the cake from sticking.
Oven - Preheat your oven to the specified temperature for baking the Kasutera cake.
Sifter - Use a sifter to sift the cake flour and baking powder together.
Measuring cups and spoons - You'll need these to accurately measure the ingredients.

Recipe variations

Adding matcha powder to the batter for a matcha-flavored Kasutera
Using whole wheat flour or almond flour instead of cake flour
Substituting honey with maple syrup or agave nectar
Adding lemon zest or vanilla extract for additional flavor
Incorporating chopped nuts or dried fruits into the batter for added texture
Drizzling melted chocolate or caramel sauce over the cooled cake
Serving the Kasutera with whipped cream or ice cream
Creating a gluten-free version using gluten-free flour blend
Making a vegan version by using flax eggs or applesauce instead of eggs
Experimenting with different sweeteners like coconut sugar or stevia

Recipe overview

Kasutera is a traditional Japanese sponge cake, known for its sweet and delicate flavor. This light and airy dessert is a staple in Japanese cuisine and is enjoyed with tea or as an after-dinner treat. Our recipe will guide you through the process of creating your own Kasutera at home. You'll be whisking together eggs and sugar, infusing the batter with a sweet honey and mirin mixture, and gently folding in cake flour to create the perfect sponge texture. After baking, you'll have a beautifully golden and subtly sweet cake to enjoy. This recipe is a delightful journey into Japanese baking that promises a delicious reward at the end. Enjoy the process and the taste of your homemade Kasutera!

Common questions

Can I use all-purpose flour instead of cake flour? Yes, you can substitute cake flour with an equal amount of all-purpose flour. However, keep in mind that the texture of the cake may be slightly different.
Can I use a different sweetener instead of sugar? It is not recommended to substitute sugar with a liquid sweetener, as it may affect the texture and structure of the cake. Stick to using granulated sugar for best results.
Can I omit the Mirin? The Mirin adds a subtle sweetness and depth of flavor to the cake. If you don't have Mirin, you can substitute it with an equal amount of sweet white wine or omit it altogether.
Can I use a different type of mould? Traditionally, Kasutera is baked in a rectangular mould to achieve its signature shape. However, if you don't have a rectangular mould, you can use a round or square one instead. Just adjust the baking time accordingly.
How do I know when the cake is done? You can test the doneness of the cake by inserting a skewer into the center. If it comes out clean or with a few crumbs, the cake is ready. If there is still wet batter on the skewer, continue baking for a few more minutes and retest.
Can I store the Kasutera? Yes, you can store the Kasutera in an airtight container at room temperature for up to 3 days. It is best enjoyed fresh, but it will still be delicious after a couple of days.

Serving dishes and utensils

Mixing Bowl - A large bowl for combining the ingredients.
Whisk - Used for whisking the eggs and sugar together until firm.
Spatula - For folding the flour into the egg mixture gently.
Cake Mould - A special mould used to shape the Kasutera cake.
Baking Paper - To line the cake mould and prevent sticking.
Butter - Used for coating the mould to ensure easy removal of the cake.
Sifter - For sifting the cake flour and baking powder to remove any lumps.
Oven - Used for baking the Kasutera cake.
Cooling Rack - To allow the cake to cool evenly after baking.
Knife - For slicing and serving the Kasutera cake.

Origin stories

Kasutera, also known as Castella, is a popular Japanese sponge cake brought to Japan by Portuguese merchants in the 16th century. Nagasaki was one of the few ports open for foreign trades during the Sakoku period of isolation, and it was here that the Portuguese introduced Kasutera. Despite its European roots, the cake quickly adapted to Japanese tastes and became a beloved traditional sweet. Today, Kasutera is not just an everyday treat but a common omiyage, or souvenir gift, often presented in beautifully decorated boxes. It's a testament to how a foreign food can be embraced and become an integral part of another country's cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.