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Japanese Honey cake

Published by in 06. Cooking Ideas · 26/11/2015 12:23:00
Tags: cake, honey, milk, japanese, Spain, Kasutera, Castella


Kasutera (Castella) is an old-fashioned popular Japanese sponge cake. 
 
In the 16th century, the Portuguese reached Japan and soon started trade and missionary work. Nagasaki was then the only Japanese port open for foreign commerce. The Portuguese introduced many then-unusual things, such as guns, tobacco, and pumpkins. The cake could be stored for a long period of time, and so was useful for the sailors who were out on the sea for months. When the Emperor of Japan's envoy was invited, the Tokugawa Shogunate presented the Castella. Over the years, the taste changed to suit Japanese palates.
 
It is sweetened with sugar and honey. Kasutera is soft but chewy in texture thanks to bread flour, different from the sponge cakes in western countries. Still, it is a very light cake, and there is no fat in it.You can eat Kasutera as is, and it is perfect for tea time with green tea.

Ingredients:
  • 7 big eggs, room temperature
  • 1 1/4 cup sugar (250g)
  • 1/4 cup milk (60g)
  • 7 HONEYSTICK (1/3 cup or 80gr honey)
  • 1 1/2 cup bread flour (200g) 

Instructions
 
Heat the oven to 350F (175C).
Beat eggs in a stand mixer, adding sugar in 3 parts over about 10 minutes.
Mix milk and honey in a separate bowl, then heat to lukewarm until the honey melts.

Add half of the milk mixture to the egg mixture and mix for a few seconds. Add half of the bread flour and mix. Add the rest of the milk and honey, and mix, then lastly add remaining bread flour and mix for 2-3 minutes. Give a good mix by hand with spatula.
Line a 9"X9" (23cmX23cm) baking pan with parchment paper. Pour the cake batter in the pan (if you have leftover batter, bake in another small container). Bake at 350F (175C) for 10 minutes, then lower the temperature to 320F (160C) and bake another 30-40 minutes. Cover the top with aluminum foil if it is browning too much too soon.

Take the cake out from the oven and immediately drop the pan from a height of about 5" (12.5cm) to release the air in the cake to avoid collapsing.
Spread plastic wrap on a flat surface, cool the cake top side down on the plastic. Wrap it with plastic after it has completely cooled.

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Jапонски меден колач

Published by in 06. Cooking Ideas · 26/11/2015 11:56:00
Tags: колач, мед, млеко, јапонија, Шпанија, Kasutera, Castella
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