Kasutera (Castella), the Japanese Traditional Honey Cake recipe
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Ingredients
- 1 teaspoon butter, softened, or as needed 1 ⅓ cups superfine sugar 5 tablespoons honey, divided 3 ⅓ fluid ounces milk 8 eggs 1 ⅓ cups superfine sugar 1 ⅝ cups all-purpose flour, sifted twice 1 cup sweet bean paste
Nutrition Info
- 709.8 caloriescarbohydrate: 148.5 gcholesterol: 251.1 mgfat: 8.1 gfiber: 2.9 gprotein: 14.7 gsaturatedFat: 2.8 gservingSize: -sodium: 108 mgsugar: 104.7 gtransFat: : -unsaturatedFat: : -
Directions Kasutera (Castella), the Japanese Traditional Honey Cake
Directions
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Preheat oven to 375 degrees F (190 degrees C). Line a cake pan with parchment paper. Butter the paper and sprinkle with 1 teaspoon superfine sugar.
Bring a saucepan of water to a boil, pour into a large bowl.
Whisk 1/4 cup honey and milk together in a bowl until smooth.
Beat eggs with an electric mixer in a bowl placed over the hot water. Gradually add 1 1/3 cup superfine sugar, beat until smooth and mixture is warm. Remove bowl of egg mixture from the bowl of hot water and cool to room temperature, about 5 minutes. Return bowl of egg mixture to the hot water and continue beating. Repeat this process a few times until batter is foamy and thick.
Pour milk mixture into egg mixture and mix well using a spatula, stir in sifted flour until batter is mixed. Pour batter into the prepared cake pan.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 50 minutes. Spread the remaining 1 tablespoon honey over the top of cake. Serve slices with sweet bean paste and ice cream, if desired.