Kasutera

Kasutera Recipe - Traditional Japanese Cake with Green Tea

Region / culture: Japan | Preparation time: 20 minutes | Cooking time: 35-45 minutes | Servings: 8-10

Introduction

Kasutera, also known as Castella, is a traditional Japanese sponge cake that is sweet, moist, and delicious. It has a unique texture that is both dense and fluffy, making it a popular dessert in Japan and around the world.

History

Kasutera has a long history that dates back to the 16th century when Portuguese merchants introduced sponge cake to Japan. Over time, the recipe was adapted to suit Japanese tastes, resulting in the creation of Kasutera. Today, it is enjoyed as a special treat during holidays and celebrations.

Ingredients

1 cup + 1 tbsp granulated sugar
0.25 cup honey
1 tsp vanilla extract
1 tsp lemon extract
0.25 tsp salt
7 large eggs, separated
1 cup cake flour, sifted
0.13 tsp cream of tartar
1 tbsp green tea powder or unsweetened cocoa powder (optional-if using omit the lemon extract)

How to prepare

Preheat the oven to 325°F (160°C).
Line the bottom of a 10-inch tube pan, preferably with a removable bottom, or 2 (8 x 4 inches) loaf pans with parchment paper. Grease the parchment.
In a large bowl, whisk together 1 cup of sugar, honey, vanilla, lemon extract, and salt with the egg yolks.
Place the bowl in a large pan of hot water.
Using an electric mixer, beat the mixture on medium-high speed for about 5 minutes, until it becomes pale yellow and doubles in volume.
Gently fold in the sifted flour.
In another large bowl, beat the egg whites in an electric mixer on low speed for 1 minute, then increase the speed to medium-high.
When the mixture becomes foamy, sprinkle in 1 tbsp of sugar and cream of tartar.
Continue beating until stiff peaks form, but be careful not to overbeat.
Using a spatula, fold the beaten egg whites into the batter in thirds. Pour the batter into the prepared pan.
Tap the pan gently on the counter to remove any air bubbles.
Place the pan on the middle rack of the oven and bake for 35 to 45 minutes, or until the cake turns golden brown.
When the cake is done, the sides will slightly pull away from the pan, the top will be flat, and it will feel spongy when pressed with a finger.
Allow the cake to cool for 20 minutes.
Run a small knife between the edge of the cake and the pan, then carefully remove the cake from the pan.
Peel off the parchment paper and let the cake cool completely.
Serve or store the cake in an airtight container.

Variations

Add matcha powder for a green tea-flavored Kasutera.
Substitute the lemon extract with orange or almond extract for a different flavor profile.
Top the cake with a dusting of powdered sugar or a drizzle of honey for added sweetness.

Cooking Tips & Tricks

Be sure to beat the egg yolks and sugar mixture until it becomes pale yellow and doubles in volume. This will help create a light and fluffy cake.

- When folding in the egg whites, be gentle to avoid deflating the batter. This will help the cake rise properly in the oven.

- Make sure to line the pan with parchment paper and grease it well to prevent the cake from sticking.

Serving Suggestions

Kasutera can be enjoyed on its own or with a cup of green tea for a traditional Japanese treat. It can also be served with fresh fruit or a dollop of whipped cream for a more decadent dessert.

Cooking Techniques

Beating the egg yolks and sugar mixture until pale and fluffy is key to creating a light and airy cake.

- Folding in the egg whites gently will help the cake rise properly in the oven.

- Baking the cake at a low temperature will ensure that it cooks evenly and does not burn.

Ingredient Substitutions

Cake flour can be substituted with all-purpose flour, but the texture of the cake may be slightly different.

- Honey can be replaced with maple syrup or agave nectar for a different flavor.

Make Ahead Tips

Kasutera can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 1 month.

Presentation Ideas

Slice the Kasutera into thick slices and arrange them on a serving platter. Dust with powdered sugar and garnish with fresh berries for a beautiful presentation.

Pairing Recommendations

Kasutera pairs well with a cup of green tea or a glass of sweet dessert wine. It can also be served with a scoop of vanilla ice cream for a delicious contrast of flavors.

Storage and Reheating Instructions

Store leftover Kasutera in an airtight container at room temperature for up to 3 days. To reheat, place slices in the microwave for 10-15 seconds or in a preheated oven at 300°F for 5 minutes.

Nutrition Information

Calories per serving

Each serving of Kasutera contains approximately 200 calories.

Carbohydrates

Each serving of Kasutera contains approximately 30g of carbohydrates.

Fats

Each serving of Kasutera contains approximately 5g of fats.

Proteins

Each serving of Kasutera contains approximately 6g of proteins.

Vitamins and minerals

Kasutera is not a significant source of vitamins and minerals.

Alergens

Kasutera contains eggs and wheat.

Summary

Kasutera is a delicious dessert that is relatively low in calories and fats. It is a good source of carbohydrates and proteins, making it a satisfying treat.

Summary

Kasutera is a delightful Japanese sponge cake that is sweet, moist, and perfect for any occasion. With a few simple ingredients and some patience, you can create a delicious dessert that will impress your family and friends. Enjoy!

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe for Kasutera. It was back in the early 1950s when I was a young girl living in a small village in Japan. My grandmother, Obaasan, was known throughout the community for her incredible cooking skills and vast knowledge of traditional recipes. One day, as I sat at the kitchen table watching her prepare a meal, she pulled out a worn and tattered notebook from a drawer and began flipping through the pages.

I was immediately intrigued by the delicate handwriting and intricate drawings that filled the pages of the notebook. Obaasan explained to me that this notebook was passed down through generations of our family and contained all of our most treasured recipes. As she turned to a page marked with a faded bookmark, she began to tell me the story of how she learned to make Kasutera.

Obaasan explained that Kasutera is a traditional Japanese sponge cake that originated in Nagasaki during the Portuguese occupation of the region in the 16th century. The cake was introduced to Japan by Portuguese merchants and quickly became a popular treat among the Japanese people. Obaasan told me that she first learned to make Kasutera from her own grandmother, who had learned the recipe from a neighbor who had lived in Nagasaki.

As Obaasan continued to tell me the story, I could see the love and passion she had for cooking shining through in her eyes. She spoke of how her grandmother would spend hours in the kitchen, carefully measuring out the ingredients and mixing them together to create the perfect balance of flavors. Obaasan described how the cake would rise in the oven, filling the air with a sweet and nutty aroma that lingered long after it had been taken out to cool.

I could tell that Obaasan was eager to pass on this knowledge to me, her only granddaughter, and I was more than willing to learn. She handed me the notebook and pointed to the recipe for Kasutera, telling me to read it carefully and memorize each step. I studied the recipe intently, taking note of the precise measurements and instructions that were written in the elegant script of my ancestors.

After reading through the recipe several times, Obaasan and I set to work in the kitchen. She guided me through each step, showing me how to sift the flour, beat the eggs, and fold in the sugar and honey. We worked together in harmony, our hands moving in sync as we poured the batter into the cake tin and placed it in the oven to bake.

As the cake rose and turned a golden brown in the oven, the kitchen filled with the intoxicating scent of sweet vanilla and roasted almonds. Obaasan and I stood side by side, watching through the oven door as the Kasutera expanded and cracked on top, forming a beautiful pattern that resembled the craggy cliffs of Nagasaki.

When the cake was finally done, Obaasan carefully removed it from the oven and placed it on a wire rack to cool. As we waited for it to reach the perfect temperature, she told me stories of her own childhood in Japan, of the war and the struggles she faced as a young girl. I listened intently, absorbing every word she said and feeling a deep connection to my heritage and the traditions of my family.

Finally, the Kasutera was ready to be served. Obaasan cut the cake into thick slices and placed them on a delicate porcelain plate. We sat at the table together, savoring each bite of the sweet and tender sponge cake that we had created with our own hands.

As I looked at Obaasan sitting across from me, her face illuminated by the soft glow of the kitchen light, I felt a sense of gratitude and love for the woman who had taught me so much about cooking and life. I knew that the recipe for Kasutera would be a cherished memory that I would pass down to future generations, just as Obaasan had passed it down to me.

And as I took another bite of the delicious cake, I knew that the taste of tradition and love would always be present in every slice of Kasutera that I made.