Japanese Green Tea Kasutera Cake Recipes

GREEN TEA JAPANESE SPONGE CAKE - KASUTERA

Steps:

• Separate the egg whites from yolks into two large bowls.
• Whisk sugar, honey, vanilla, green tea powder, and salt into egg yolks until everything is mixed together.
• Place bowl in a large pan of hot water.
• With an electric mixer, beat about 5 minutes on medium-high speed until pale yellow and doubled in volume.
• Gently fold in flour.
• In the large bowl, beat egg whites in electric mixer on a low speed 1 minute, increasing speed to medium-high until eggs are foamy.
• When the eggs are foamy, sprinkle in one tablespoon of sugar and cream of tartar.
• Beat until the egg mixture is stiff.
• Using a spatula, fold the egg whites gently so the bubbles in eggs are not destroyed.
• Preheat oven to 325 degrees.
• Use parchment to line the bottom of two loaf pans.
• Grease the parchment.
• Pour batter into pan.
• Place pans 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.
• Cool for 20 minutes.
• Run a small knife between edge of cake and pan. Remove from pan carefully.
• Pull off parchment and cool completely.
• Cut, serve and enjoy!

GREEN TEA KASUTERA (GREEN TEA BREAD)

Steps:

• Preheat oven to 320 degrees F (160 degrees C). Grease a small loaf pan.
• Beat sugar and egg whites together in a bowl using an electric mixer until stiff peaks form. Add egg yolk and mix well. Stir grapeseed oil, honey, and milk into egg mixture.
• Sift flour and green tea powder 2 times into a bowl; mix into egg mixture. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.