When we are in Italy visiting Michele’s parents, there is always a lot of cakes , cookies and deserts in their house. Perhaps its because we visit around the holidays, that’s why there are all sorts of Pandoro, Panettones, endless pastries, cookies and chocolate around.
However, since they have such a sweet tooth I thought its better to be prepared…because the in-laws are arriving to our place tonight! So I baked a cake with ingredients we already have at home: honey , eggs, sugar and flour….simple 5 – 6 ingredients makes a delicious Japanese honey sponge cake, Kasutera
Kasutera ( bread from Castile) is a specialty in Nagasaki Japan, but the cake is originally from Spain. It was brought to the Japanese port Nagasaki in the 16th century by the Portuguese...
What makes a sponge cake yummy is when its light and fluffy. Make sure you beat the eggs until its frothy, and when adding dry ingredients, gently fold them in. Baking this cake is so easy and also delightful. The colors are golden happy yellows, and really brightens up my mood!
Ingredients:
5 eggs
2/3 cp caster superfine sugar
¼ cup of honey
¾ teaspoon of baking powder
¾ cup plan all purpose flour
confectioners sugar for dusting
Preheat oven to 350 degrees
In a medium bowl, beat eggs until frothy, then gradually beat in sugar and honey . Continue beating until the mixture is thick and pale and the beaters leave a ribbon, about 12 minutes.
Sift the baking powder and flour together, then sift then in a bowl
Gently fold the dry ingredients into egg mixture until just combined, then carefully pour mixture into prepared cake dish/ tin
Bake for 30 minutes, then transfer to a wire rack to cool completely.
Dust with icing sugar and cut into squares before serving
Ingredients:
5 eggs
2/3 cp caster superfine sugar
¼ cup of honey
¾ teaspoon of baking powder
¾ cup plan all purpose flour
confectioners sugar for dusting
Preheat oven to 350 degrees
In a medium bowl, beat eggs until frothy, then gradually beat in sugar and honey . Continue beating until the mixture is thick and pale and the beaters leave a ribbon, about 12 minutes.
Sift the baking powder and flour together, then sift then in a bowl
Gently fold the dry ingredients into egg mixture until just combined, then carefully pour mixture into prepared cake dish/ tin
Bake for 30 minutes, then transfer to a wire rack to cool completely.
Dust with icing sugar and cut into squares before serving
Your Kasutera looks delicious!!
ReplyDeleteIf it comes out a little dry then just put the hot cake into a plastic zipper bag and refridgerate overnight. The sponge is definitely much more moist and soft the next day.
Also glazing it with a mix of honey and hot water instead of dusting it with icing sugar, this will give your Kasutera an even nicer honey-taste.
chin, you're amazing!
ReplyDeletebtw, you don't need to send me email updates--i subscribed to your blog the moment you sent me the first link :-)
your cake is wrong and the method also wrong
ReplyDelete