Kasutera is a sponge cake made of sugar, flour, eggs, and honey. It is a specialty of Nagasaki Japan, but the cake is originally from Spain. The name is believed to derive from a region called Castilla. During the 16th century, a Portuguese ship came into Nagasaki, which used to be the port of Japanese commerce.Kasutera is made of natural ingredients, so its simple taste is a favorite of many Japanese people. There are now many kinds of kasutera, made with various ingredients. For example, there are kasuteras made with powdered green tea, cocoa, citrus and also brown sugar. I got the recipe from A Note From My Food Diary and I made a few minor changes to it.
Ingredients :
5 large eggs
180 grams granulated sugar
200 grams flour
1 tbsp of orange zest
50 ml whole milk
50 ml orange juice
4 tablespoons honey
6 tablespoons oil (I used vegetable oil)
1. Prepared a square 8 x 8” square baking pan. Line the bottom with parchment paper and grease it well. Preheat oven to 350 degree F and place a rack in the middle of the oven.2. In a mixer whip eggs and sugar on high speed for 5 minutes or until batter forms a ribbon when the wire whip is lifted, the color should be light yellow.
3. Turn down the mixer to medium speed; slowly pour the flour mixture into the batter. Next add the milk and then orange juice. Mix it well. Then add the orang zest, honey and mix it again well. Last, add the oil and make sure it is incorporated into the batter thoroughly.
4. Pour the batter into the prepared pan. Place it in the oven and bake for 10 minutes in 350 degree F. After that, lower the temperature to 325 degree F and bake for 45 minutes or until a cake tester comes out clean.
5. Remove from the pan as soon as it is done. Place it on the cooling rack and let it cool completely. Wrap with plastic wrap overnight before cutting.
42 comments:
It looks so light and fluffy! A great light tea snack. a matcha one would be nice!
That is simple, and looks wonderful!
I love this kind of light cake!
Those cakes look really good!
This is my favourite kind of cake, light and fluffy!
at first glance it's look like the cheesecake!! I can imagine how light ,soft and fluffy is this cake!! Thanks for sharing!! I might tried this cake later ,got to finish some cheese cake and kueh nee kor first!
I tried these cake before but failed. Your one looks really well baked and quite simple steps to follow. Thanks for sharing, I'll try this recipe soon. Cheers!
wow!what a nice recipe. I'll try it one day. Thanks for the great recipe.
While this cake is common in Japan and has a shortened Japanese name, it's actually a Portuguese cake.
The Japanese have no baking in their traditional food culture. All of the baking they have (bread, cakes, etc.) has been taken from various European cultures.
Your cake look soft like a cheesecake.
Hi I tried your recipe n Its great except my cake did not turn out that spongy.I used cake flour instead of plain flour , could that have affected it?
Pigpig, yea I am going to try out matcha the next time like the original recipe.
Meeso, thank you.
Leemei, yes this cake is really light and not too sweet.
Kevin, thank you.
Steph, yes it is :)
Lesley, it does look like the cheesecake and its very soft and delicate.
Kitchen corner, yes this recipe is much easier than those found at other website.
Cik Molek, let me know how your cake turn out.
Orchid64, thanks for the info.
Zue, this cake is really soft.
Angie, I used the regular flour for this cake. I am not too sure if cake flour effect the texture of the cake. I am going to try it out with cake flour the next time and let you know the result.
It looks so soft and fluffy! I luv it!
I was interested in this honey cake too (because I had a big bottle of honey at home). Btw, what is the purpose of wrapping it with plastic wrap overnight before cutting? Let me print your recipe first. :)
Food for tots, thank you.
LCOM, I check a few recipe online and this recipe seems to be the easiest to make that is why I choose this :) I think by letting this cake sit overnight is to let the cake develope its flavor. I find it's more moist after a couple of days.
Wow..this is ultra spongy and looks delish
Ann, thank you.
This looks good. I'll bet the green tea flavored ones taste even better.
Ooo...its delicious!!!
Health freak mmmmy, this cake will be great with green tea too.
Jadepearl, thank you.
Lovely cake, the whole family enjoyed it.
Thanks for the recipe.
I think I'll try 2 tablespoons of cocoa powder instead of the orange next time and see how that goes, we don't have green tea powder on our shelves unfortunately.
Looks spongy and perfect!
Hello Gert, what a nice cake..look so soft..feel like eating it right now!
thanks for the recipe, the cake turn out wonderful, my husband really loves them, he has the cake with his coffee in the morning.
Anon, glad that your family like it.
Julie, thank you.
Ummi, thank you.
Tammy, glad that your husband loves the cake.
this cake is very light and soft, it's so gơod for tea and coffêe ...just love it
this cake is absolutely yummyyyy :-) been looking for the recipe for ages and here it is :-) thanks!
Never tried this cake, it looks very tasty, I'll have a go! :)
I baked one recipe last night. And let the cake sit to cool until morning without wrapping it with plastic, is that why it's not spongy and fluffy????
Oh wow. Was surfing around for this recipe and am really glad I stumbled on yours. Looks amazing!!
Tammy, yes it is and it stay soft for day :)
Lianne, you are welcome.
Christelle, if you can find a Japanese supermarket at your area you might be able to get this cake :)
Anon, I am not sure what happen to your cake. The idea of wrapping up the cake and eat it the next day is tp let the cake mature in taste. If your cake is not spongy and fluffy it might be the egg and sugar are not whip long enough.
Little Teochew, thanks for stopping by.
It loks so softy!
This cake is originally from Portugal,the name is "pão de ló"
Hi..hhmm kurang faham sikit..Yg akhir tu,nak bkar dlm suhu 350f hingga 10minit kan..kmudian bila oven tu dah bunyi(dah time),trus trunkan suhu ke?Atau nak kluarkan skejap ke,biar kek tu dlm oven skejap bru bkar dgn shu 325f???
Lagi satu, kalau saya takde parchment paper camne?
Canela, thanks for the info.
Fahilah, you tak payah keluarkan kek tu. Just turnkan suhu oven and continue baking. Kalau tak ada parchment paper, just greased the baking dengan butter.
Thank you for sharing this recipe! I've been looking for an easy recipe for castella for a long time, so I'm glad that I stumbled upon your blog! :)
The cake is baking in the oven right now. But I'm wondering...my cake rose a lot, but is it supposed to? According to your picture, the height of the cake before it is baked should be about the same after it is baked right?
Wow, this looks great! I get Kasutera once or twice a year from Japan, but now that I found your recipe I can make myself. I won't have to wait so long :-)
Do you need the orange zest?
Hiya,
thanks for the recipe! I tried it out yesterday and the cake came out fluffy and big...but after letting it cool down, it kinda "shrunk"..it was still soft but not fluffy anymore.. :(
Did I let it cool down too sudden?
Thank you for the recipe, the cake turned out great! Such a simple cake, but delicios with a cup of coffee.
Yay! This looks great! I am going to use your recipe because it looks super moist and fluffy!!
I've been looking for this recipe, this looks great! Thanks! : )
Hello, I am planning to bake this cake really soon, but I want to put some whipping cream with it (with the gelatin and all?), will it go well with it and would I refrigerate it? I'm making it a day before serving it, so if I put it with the whipped cream, do I put it in the fridge?
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