Japanese Recipe ✓ Kasutera (Castella), the Japanese Traditional Honey Cake

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.

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 ⅓ cups all-purpose flour, sifted twice
• 1 cup sweet bean paste

Cooking 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.

Nutrition Facts

• calories709.8
• carbohydrateContent148.5 g
• cholesterolContent251.1 mg
• fatContent8.1 g
• fiberContent2.9 g
• proteinContent14.7 g
• saturatedFatContent2.8 g
• sodiumContent108 mg
• sugarContent104.7 g