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Honey Kasutera (Honey Castella) - fine textured Japanese sponge cake raised solely by egg foam. Only 4 ingredients - eggs, sugar, bread flour, and honey. | RotiNRice.com #kasutera #castella #spongecake

Honey Kasutera (Honey Castella)

Honey Kasutera (Honey Castella) – fine textured Japanese sponge cake raised solely by egg foam. Only 4 ingredients – eggs, sugar, bread flour, and honey.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: Japanese
Servings: 8
Calories: 71kcal
Author: Linda Ooi

INGREDIENTS

  • 2 egg whites at room temperature
  • 2 egg yolks at room temperature
  • 5 tbsp sugar (70g)
  • 1/3 cup bread flour (sifted) (50g)
  • 1 tbsp honey diluted with 1 tbsp hot water (25g)

INSTRUCTIONS

  • Line a 7½ in x 3½in (9cm x 19cm) loaf pan with aluminum foil followed by parchment paper. Preheat oven to 325°F (165°C).
    Honey Kasutera (Honey Castella)-5
  • Place egg whites in mixing bowl and beat at high speed (speed 10*) for 30 seconds until slightly foamy. Add sugar in 2 to 3 increments until firm peaks form, about 4 minutes.
  • Add yolks one at a time at medium low speed (speed 4*) until well combined, about 1 minute. Add sifted bread flour and beat until just combined.
  • Pour in honey mixture and continue to beat for 1 minute.
  • Pour batter through a sieve into cake pan. Press with a spatula to help batter go through sieve. Tap pan on the counter to remove air bubbles. Using a spatula, smoothen the top of batter to remove any remaining bubbles.
    Honey Kasutera (Honey Castella)-7
  • Bake in preheated oven for 45 minutes or until top is evenly browned. Toothpick inserted into cake should come out clean.
  • Remove pan from oven and drop it from a one foot height onto the counter to prevent shrinkage.
  • When cake is cool enough to handle, remove from pan. Peel off parchment paper and turn it upside down onto a fresh piece of parchment paper. Wrap with plastic wrap and leave overnight at room temperature** to preserve moisture in the cake and for flavor to develop.
  • To serve, cut off edges on all sides except the top and bottom with a very sharp knife. Cut into thick slices using a sawing motion.

NOTES

* These are the Kitchen Aid Stand Mixer speed numbers.
If you are using these pan sizes
• 8in x 8 in (20cm x 20cm) square pan
• 9in x 5in x 2.5in (23cm x 13cmx6.5cm) loaf pan
• 9in x 4in x 3in rectangle pan
Please use the following amount of ingredients
• 5 egg whites at room temperature
• 5 egg yolks at room temperature
• ½ cup + 1 tbsp (125g) sugar
• 7/8 cup (130g) bread flour, sifted
• 2½ tbsp (62g) honey diluted with 2½ tbsp hot water
• 2 tbsp mirin (optional)
** Cake may also be kept in the refrigerator overnight.
Please refer to Neapolitan Kasutera post for the updated list of ingredients.

NUTRITION

Calories: 71kcal
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