Princess of Darkness

Friday, August 07, 2009

Kasutera-Japanese Sponge Cake

I'm so impressed with this recipe that I got from Thank you for posting this wonderful recipe. Very soft just like its name.

Kasutera Cake

(half recipe is enough for one bread loaf tin)

Serving: 12-24, depending on which size cake tin you're using

Caster sugar 250g

Honey 60g
Vanilla extract 5ml

Lemon extract 5ml
Salt 1/4 tsp (1.25g)

7 eggs, separated

caster sugar 15g

Cake flour, sifted 250g (for this occasion I used plain flour)
Cream of tartar 1/8 teaspoon (pinch)
1 tablespoon (15g) of green tea powder or unsweetened cocoa powder (optional-if using omit the lemon extract): I used cocoa powder


1. Preheat oven to 160 degree celsius. Grease the loaf tin with oil spray. In a large bowl, whisk the first batch of sugar, honey, vanilla extract, lemon extract (if not adding green tea/cocoa powder), salt and egg yolks over the bain marie until mixtures are lukewarm. Transfer the mixtures to the mixing bowl, beat on medium speed until it doubled in volume. Fold in sifted flour.

2. In separate bowl, whisk egg whites until it formed foamy like, add a tablespoon of sugar and cream of tartar. Beat until stiff but not dry. Remove it from the machine and fold it with previous mixtures gently. (I took 1/3 of egg white and mix it with mixture 1 until it incorporated then gently folded the rest of egg whites in). Pour batter into a loaf tin. Tap gently on the counter to remove air bubble.

3. Bake in the oven for 35-45 minutes. (I baked for 45 minutes) or until golden brown. Cool for 20 minutes before serving or store in airtight container.

Source: Diana's Desserts -