Kasutera (Castella), the Japanese Traditional Honey Cake recipe

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Ingredients

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

Nutrition Info

709.8 calories
carbohydrate: 148.5 g
cholesterol: 251.1 mg
fat: 8.1 g
fiber: 2.9 g
protein: 14.7 g
saturatedFat: 2.8 g
servingSize: -
sodium: 108 mg
sugar: 104.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Bring a saucepan of water to a boil, pour into a large bowl.

  3. Whisk 1/4 cup honey and milk together in a bowl until smooth.

  4. 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.

  5. 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.

  6. 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.

Recipe Yield

6 servings

Recipe Note

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.

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