( room temperature )
200gr Bread Flour
TRADITIONAL JAPANESE RECIPE: Over hundreds of years Kasutera has been improved to Japanese tastes, and it has become today’s Kasutera. It is sweetened with sugar and honey or gooey syrup like corn syrup to make the cake very moist. Also the substantial amount of sugar and syrup gives the Kasutera’s signature look of a dark brown top which is the favorite part of the cake for a lot of people (I peel the brown skin off and eat it first!).
Kasutera is soft but chewy in texture, different from the sponge cakes in western countries. Flour with higher gluten content such as bread flour is used to achieve this result. Still, it is a very light cake, and there is no fat in it.
|Skill Level:||Time: 1 Hour|
|Price:||Serves: 6 People|
01 - Pre-heat the oven to 175C / 350F.
02 - Beat the Eggs in a stand mixer for about 10 minutes, adding the Sugar little by little.
03 - In a small saucepan mix Milk and Honey.
04 - Heat the Milk to lukewarm until the Honey has melted.
05 - Add half of the Milk mixture to the Egg mixture and mix for a few seconds. Then half of the Flour and mix again. Repeat till you have combined everything.
06 - Line a 23 x 23cm / 9 x 9in baking pan with parchment paper.
07 - Pour the Cake Batter in the pan ( if you have leftover batter, bake in another small container ).
08 - Bake for 10 minutes, then lower the temperature to 160C / 320F and bake for an extra 30-40 minutes. Cover the top with aluminum foil if it is browning too much too soon.
09 - Remove the Cake from the oven and immediately drop the pan from a height of about 12.5cm / 5in in order to release the air in the Cake ( to avoid collapsing ).
10 - Wrap with cling film and let the Cake cool top side down on the plastic.
- Store in the fridge for no more than 2 days in plastic or paper.
|Written by: Uncut Recipes||Disclaimer|
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