Kasutera Cake
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Kasutera is a light sponge cake, popular in Japan. It was adapted from a style of cake introduced by Portuguese traders in the 16th century, and probably takes it's name from the Castilla region.
Kasutera looks similar to poundcake, but with a dark, flat top.
Ingredients
CAKE
- 1 cup plus 1 tablespoon granulated sugar
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1/4 teaspoon salt
- 7 large eggs, separated
- 1 cup cake flour, sifted
- 1/8 teaspoon cream of tartar
directions
- Preheat oven to 325 degrees F
- Line a loaf pan with Parchment paper and grease the paper.
- In a large bowl, wisk together egg yolks and 1 cup sugar.
- Whisk in honey, vanilla, lemon extract, and salt.
- Place bowl in a pot of hot water (make sure that the water will not get into the bowl).
- Beat with electric mixer for about 5 minutes.
- Remove from heat and fold in flour.
- In a large bowl, beat egg white with electric mixer until foamy.
- Beat in remaining tablespoon of sugar and cream of tarter, until stiff.
- Gently fold egg white mixture into yolk mixture.
- Poor batter into greased pan and gently tap on counter to remove air bubbles.
- Bake on middle rack of oven 35 to 45 minutes or until golden brown. (When done, cake sides will pull away from pan slightly; top will be flat and feel spongy when pressed with finger.)
- Let cool for 20 minutes
decorating
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Cut into slices and serve alone, or with a garnish of fruit, whipped cream, etc.