Kasutera (castella)

A Japanese sponge cake of Portuguese origin, with a very soft, slightly moist honey-coloured centre. It is eaten in slices at teatime, often with green tea, and keeps for several days.

1 h
8 servings
Medium
Budget-friendly
🇯🇵 Japan

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Ingredients

Spices & seasoning

Fine salt

Optional extras

1 tsp Vanilla essence

Nutrition facts

190 kcal per serving

Protein: 5.3 g
Carbohydrates: 28.9 g
of which sugars: 18.9 g
Fat: 5.7 g
Fiber: 0.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Preheat the oven to 160 °C (320 °F) and line a loaf tin with baking paper, letting it overhang the edges.
In a bowl set over a pan of simmering water, whisk the eggs and sugar for 8 to 10 minutes until the mixture is lukewarm and has tripled in volume.
Remove from the heat and keep whisking for 3 minutes to cool the mixture.
Gently heat the honey, water and melted butter, then fold them into the egg mixture.
Sift in the flour in three additions, folding gently with a spatula so the foam doesn't collapse.
Pour the batter into the tin, tap it on the worktop to release large bubbles, then bake for 40 minutes until a knife inserted in the centre comes out dry.
Unmould as soon as it leaves the oven, let it cool, then brush the top with maltose or honey for shine.