Japanese Sponge Cake Kasutera 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!

JAPANESE SPONGE CAKE (KASUTERA)

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Beat eggs until frothy; gradually add in confectioners' sugar and honey; beat until mixture leaves ribbons (12 minutes).
• Sift baking powder and flour together; sift into bowl.
• Gently fold in dry ingredients until just combined.
• Carefully pour into greased cake tin.
• Bake for 30 minutes.
• You can also steam this cake for a traditional cake that is springy and light.