He kasutera (カ ス テ ラ) o castella is a very popular Japanese sponge cake for its fluffy texture and mildly sweet flavors. The Japanese enjoy this dessert throughout the year, especially on holidays. They are original from the Nagasaki region, where the Portuguese merchants introduced it for the first time under the name of "pão de Castela" or "bread of Castile". However, they can be found in patisseries across the country and come in many sizes and essences.
Unlike many western cupcake recipes, this one japanese sponge cake recipe It only has 4 ingredients and does not use baking powder, oils or butters. For all these reasons, it is very easy to do! In addition, it is perfect to receive guests at home and surprise them with a spongy, very moist and natural dessert. It is not excessively sweet and it keeps quite well.
At RecetasGratis, we have prepared the most popular and traditional recipe for this Japanese dessert. Later, we will talk about other ways in which you can prepare it, as well as tips for you to achieve a delicious kasutera. Stay with us and learn how to make a japanese sponge cake incredible!
10 diners 45m Dessert Low difficulty Additional features: Cheap cost, Baked recipes Ingredients:
- 200 grams of flour of force
- 200 grams of sugar (1 cup)
- 6 eggs
- 80 milliliters of honey
- 2 teaspoons of warm water
Steps to follow to make this recipe: 1
To make this Japanese sponge cake, start by preparing the honey essence. Pour the honey and warm water into a container. Mix them well until they are integrated and the honey texture becomes more liquid. Reservation.
Next, break the eggs into a large bowl. Attention! It is very, very important that the eggs are room temperature.
Mix the eggs until they are well integrated.
Now, sift the sugar and add it to the egg mixture in the bowl. Mix both ingredients until they are integrated and continue mixing.
Keep beating until the eggs grow around 4 times its original volume. The texture of the Japanese sponge cake mix should be thick and light yellow.
Trick: Depending on the strength of your mixer, this process can take between 5 or 20 minutes. In any case, beat them as fast as possible.
Once you reach the desired texture, add the honey essence and integrate it with the rest of the mix at a lower speed.
Now, sift the flour forcefully and gradually add it to the rest of the dough. First add ⅓ of flour and mix at low speed for about 15 seconds. Then add a little more flour and repeat the process. Finally, pour the rest of the flour and beat until it integrates. Do not over mix since you are at risk of developing gluten and damaging the recipe.
Line the pan where you will bake the kasutera with baking paper. Subsequently, pour into it the dough of the Japanese sponge cake. Finally, take the mold 5 centimeters above the surface and carefully drop it to eliminate air bubbles and level the dough.
Trick: Insert a toothpick or knife into the pan and zig zag it through the dough to continue removing air bubbles.
Preheat oven to 160 ° C and, once hot, introduce the Japanese sponge cake. Let it bake between 35-40 minutes. Wait for it to cool down a bit before taking it out.
Immediately remove it from the mold, cover it with plastic wrap and put it in the refrigerator to conserve moisture. Let cool for about 12 hours and serve!
If you liked the recipe of Japanese sponge cake (kasutera), we suggest you enter our category of Sponge Cake Recipes.
Tips to prepare the Japanese sponge cake
The elastic texture castella or kasutera sponge cake is the result of the use of force flour, a type of flour with a higher gluten content than you can find in supermarkets. For this reason, this recipe not suitable for coeliacs.
Thanks to the strength flour And with very well beaten eggs, this Japanese sponge cake grows without the need for baking powder, so make sure you use the correct flour. Pastry flours or all-purpose flours do not have the ability to achieve the traditional sponge cake texture.
If you are whisking the dough with a hand mixer, you can put the bowl where you have the mixture on hot water and beat for a minute, to give it a softer and fluffier texture to the sponge cake.
You can make the recipe with a one kilo cake pan. If you have leftover mix, you can, for example, pour it into a muffin tin and bake it for less time. Don't fill the molds more than 80% of its capacity.
Its soft flavor and humidity make castella an ideal sponge cake for hot days. When the time comes to enjoy it, do not hesitate to accompany it with a refreshing iced tea. You will see that it becomes your favorite dessert of the summer.
Other Japanese sponge cake recipes
As with many Japanese pastry recipes, castella has been changing and adapting to the taste of consumers. In Japan, it is very common to find the famous kasutera matcha, a cake recipe with green tea that everyone who tries it loves. To tell the truth, the Japanese put green tea to almost all their desserts.
If you want to make this variation of the recipe, just add a few 25g green tea in the same step in which you add honey. This way you will have a whole cake of matcha tea as they enjoy it in the Japanese pastry shops!
Other forms of Japanese sponge cake They include preparing it with brown sugar or making it in small portions that can be enjoyed in a single bite. Others also make them in the shape of a peach for special occasions.
In short, Japanese pastries are full of incredible textures, exotic flavors and creative combinations. This is why they have become so popular! Such is the case of this cheesecake or Japanese fluffy cheesecake. Dare to prepare japanese recipes and tell us how you are doing in the comments.