Japanese cake recipe (kasutera)

The kasutera (カステラ) or Castella is a very popular Japanese cake for its spongy texture and gently sweet flavors. The Japanese enjoy this dessert throughout the year, especially during holidays. They are originals from the Nagasaki region, where Portuguese merchants introduced it for the first time under the name of “Pão de Castela” or “Pan de Castilla”. However, they can be found in pastries throughout the country and come in many sizes and essences. Unlike many western sponge cake recipes, this Japanese cake recipe only carries 4 ingredients and does not use baking powder, oils or butter. For all this, it is very easy to do! In addition, it is perfect to receive guests at home and surprise them with a spongy dessert, very humid and natural. It is not excessively sweet and preserved quite well. In recipes, we have developed the most popular and traditional recipe of this Japanese dessert. Later, we will talk about other ways in which you can prepare it, as well as tips so you can reach a very rich kasutera. Stay with us and learn how to make an amazing Japanese cake!

Japanese cake ingredients (kasutera):

1. To elaborate this Japanese cake, start preparing the essence of honey. Pour honey and warm water inside a container. Mix them well until they integrate and the texture of honey becomes more liquid. Booking.

2. Next, break the eggs in a large bowl. Attention! It is very, very important that the eggs are at room temperature.

3. Mix the eggs until they integrate well.

4. Now, sift the sugar and add it to the mixture of the eggs in the bowl. Mix both ingredients until they integrate and continue mixing.

5. Keep beating until the eggs grow around 4 times their original volume. The texture of the Japanese cake mixture should be thick and light yellow.

Trick: Depending on the strength of your blender, this process may take about 5 or 20 minutes. In any case, throw them out at the highest possible speed.

6. Once you reach the desired texture, add the essence of honey and intage it with the rest of the mixture at a lower speed.

7. Now, sift strength flour and gradually add it to the rest of the dough. First, add â…“ of the 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 is integrated. Do not mix more since you run the risk of gluten and the recipe is damaged.

8. Forage the mold where you will bake the kasutera with baking paper. Subsequently, pour the mass of the Japanese cake. Finally, take the mold 5 centimeters above the surface and let it fall carefully to eliminate air bubbles and level the dough.

Trick: Enter a stick or knife into the mold and move it in Zig Zag -shaped through the dough to continue eliminating air bubbles.

9. Press the oven at 160 ° C and, once hot, introduce the Japanese cake. Let it bake between 35-40 minutes. Wait for it to cool a little before removing it. Inmediably, extra it from the mold, form it with film paper and enter it into the refrigerator to preserve the moisture. Let cool for about 12 hours and serve!