JAPANESE SPONGE CAKE (KASUTERA)
Make and share this Japanese Sponge Cake (Kasutera) recipe from Food.com.
Provided by sizzlera
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Beat eggs until frothy; gradually add in confectioners' sugar and honey; beat until mixture leaves ribbons (12 minutes).
- Sift baking powder and flour together; sift into bowl.
- Gently fold in dry ingredients until just combined.
- Carefully pour into greased cake tin.
- Bake for 30 minutes.
- You can also steam this cake for a traditional cake that is springy and light.
JAPANESE SPONGE CAKE
From japanesefood.about.com. I have not yet tried this recipe, so my comments are largely based on others' comments and on my own experience with Japanese bakery cakes. This is a popular cake in Japan at Christmastime, but it is delicious any time fresh fruit is in season! I like strawberries the best, but peaches and mangos are also nice. Use any fruit or combination of fruits you like. Chop whatever quantity of fresh fruit you'd like for the filling (halved or sliced strawberries are particularly lovely set into the whipped cream), and save some to decorate the top with. Be sure to whisk the eggs very well to make a nice, light sponge. There is no leavening added in the original recipe, so the height and texture are all due to having well-beaten eggs. Some reviewers of this recipe who had trouble getting it to come out right added some baking soda, and some also added a little vanilla. The cake should be eggy, not vanilla-y, but feel free to add the vanilla if you prefer. Both of these will be listed as optional ingredients. The prep time is estimated.
Provided by Halcyon Eve
Categories Dessert
Time 1h5m
Yield 1 7-inch cake, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Grease and line a 7-inch (18 cm) round cake pan with parchment paper.
- Whisk eggs very well in a bowl. Place bowl in a larger bowl partially filled with warm water to make a warm water bath. Continue to whisk eggs. Add sugar a little at a time, whisking all the while.
- When the egg mixture is a light yellow color, sift the flour and add it to the eggs along with the baking soda (if using) and mix in lightly.
- Warm the milk in the microwave; add butter and stir until melted. Add milk mixture and vanilla (if using) to egg mixture and stir in gently.
- Pour batter into prepared pan and bake at 350° F for 25-35 minutes (cake should be springy in center when gently pressed with fingers).
- Remove cake from pan and cool on wire rack.
- When cake is cool, slice in half horizontally to make 2 layers.
- In a large bowl, whip cream and sugar together until fairly stiff. Divide whipped cream into two portions; set one half aside.
- To remaining half of whipped cream, add chopped fruit as desired. Spread fruited whipped cream over the bottom half of the cake. Top with upper half, and spread whipped cream over top, and sides of cake if desired (or leave them uncovered if preferred). Garnish top with additional fresh fruit and serve.
JAPANESE CHEESECAKE
This Japanese version of the crowd-pleasing dessert combines cheesecake flavor with a souffle-like, cakey texture that jiggles like jelly but tastes fresh and airy.
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees F. Spray a 9-inch round cake pan with cooking spray and line the bottom with parchment. Place a 3 1/2-inch-wide strip of parchment around the inside of the pan so that it comes up about 1 inch higher than the edge; set aside.
- Heat the cream cheese, milk and butter in a small saucepan over medium heat, whisking occasionally, until smooth. Remove from the heat and let cool slightly, about 5 minutes.
- Whisk together the vanilla, egg yolks and lemon juice in a large bowl until smooth. Pour the cooled milk mixture into the yolk mixture and whisk until smooth and combined. Whisk in the flour and cornstarch until combined; set aside.
- Beat the egg whites, cream of tartar and 1/2 teaspoon salt in a large bowl with an electric mixer on medium speed until soft peaks form, about 2 minutes. Slowly add the granulated sugar and continue beating on medium speed until stiff peaks form, about 2 minutes longer.
- Gently fold the egg white mixture into the yolk mixture in 3 batches, making sure not to overmix (you want the whites to stay as fluffy as possible). As soon as the white streaks disappear from the batter, pour it into the prepared pan.
- Place the cake pan inside of a larger pan and pour enough hot water into the larger pan so that it comes 1 inch up the sides of the cake pan. Bake for 30 minutes, then reduce the oven to 250 degrees F and continue baking until the cake is doubled in size, golden brown on top and around the edges and jiggly in the center but set, about 1 hour and 15 minutes.
- Let the cake cool for 10 minutes. Carefully invert the cake onto your dominant hand (right onto your palm--this is the most gentle way to handle it), then invert it back onto a cake stand or plate so that the top is facing up. Sprinkle the entire top with confectioners' sugar and serve while still warm.
CASTELLA - JAPANESE SPONGE CAKE
This is originally from Spain, and had become a speciality of Nagasaki Japan. Although this recipe did not give me what I was expecting, this ultra light and airry like honey flavoured cake is a happy accident of the evening
Provided by Yujai
Categories Dessert
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (160 C). Use parchment to line the bottom of a 10-inch tube pan, preferably with a removable bottom or 2 (8 x 4-inch) loaf pans. Grease the parchment. In a large bowl, whisk 1 cup sugar, honey, vanilla, lemon extract, and salt into egg yolks. Place bowl in a large pan of hot water. With an electric mixer, beat about 5 minutes on medium-high speed until pale yellow and doubled in volume. Gently fold in sifted flour.
- Wash beaters. In a large bowl, beat egg whites in electric mixer on a low speed 1 minute, increasing speed to medium-high. When foamy, sprinkle in 1 tablespoon sugar and cream of tartar. Beat until stiff but not dry. With a spatula, fold the egg whites in thirds. Pour batter into pan. Tap gently on the counter to remove air bubbles.
- Bake on middle rack of oven 35 to 45 minutes or until golden brown. When done, cake sides will pull away from pan slightly; top will be flat and feel spongy when pressed with finger. Cool 20 minutes. Run a small knife between edge of cake and pan. Remove from pan carefully. Pull off parchment and cool completey. Serve or store airtight.
Nutrition Facts : Calories 1056.9, Fat 18, SaturatedFat 5.5, Cholesterol 740.2, Sodium 539.1, Carbohydrate 196.4, Fiber 1.2, Sugar 142.8, Protein 27.8
JAPANESE CHEESECAKE
A light and fluffy cheesecake made with whipped eggs and very little cream cheese.
Provided by scuba diving cat
Categories World Cuisine Recipes Asian Japanese
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 9 inch round cake pan cake pan with parchment paper.
- Warm the cream cheese and milk in a small saucepan over medium-low heat. Cook, stirring occasionally, until cream cheese is melted. Remove from the heat and set aside.
- In a medium bowl, beat egg yolks and half of the sugar until light and fluffy using an electric mixer. Fold the cream cheese mixture into the yolks. Sift in the flour and cornstarch, and stir until blended.
- In a separate bowl, using clean beaters, whip egg whites with cream of tartar until they can hold a soft peak. Gradually sprinkle in the remaining sugar and continue whipping to stiff peaks. Fold egg whites into the cream cheese mixture. Pour into the prepared cake pan. Place the pan on a baking sheet with sides.
- Place the baking sheet with the cheesecake into the oven, and pour water into the baking sheet until it is half way full. Bake for 20 minutes in the preheated oven, then reduce the heat to 300 degrees F (150 degrees C). Continue to bake for 15 more minutes. Let the cake cool before removing from the pan.
- Run a knife around the outer edge of the cake pan, and invert onto a plate to remove the cake. Peel off the parchment paper and invert onto a serving plate so the top of the cake is on top again.
Nutrition Facts : Calories 98.9 calories, Carbohydrate 10.8 g, Cholesterol 63.5 mg, Fat 5 g, Fiber 0.1 g, Protein 2.9 g, SaturatedFat 2.8 g, Sodium 50.7 mg, Sugar 6.7 g
GREEN TEA JAPANESE SPONGE CAKE - KASUTERA
This is a recipe that I picked up from a girlfriend of mine that is from Japan. We go to school together so we have ended up having a lot of late study nights. This is the recipe that she showed me. Enjoy!
Provided by Sunday
Categories Japanese
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Separate the egg whites from yolks into two large bowls.
- Whisk sugar, honey, vanilla, green tea powder, and salt into egg yolks until everything is mixed together.
- Place bowl in a large pan of hot water.
- With an electric mixer, beat about 5 minutes on medium-high speed until pale yellow and doubled in volume.
- Gently fold in flour.
- In the large bowl, beat egg whites in electric mixer on a low speed 1 minute, increasing speed to medium-high until eggs are foamy.
- When the eggs are foamy, sprinkle in one tablespoon of sugar and cream of tartar.
- Beat until the egg mixture is stiff.
- Using a spatula, fold the egg whites gently so the bubbles in eggs are not destroyed.
- Preheat oven to 325 degrees.
- Use parchment to line the bottom of two loaf pans.
- Grease the parchment.
- Pour batter into pan.
- Place pans on middle rack of oven 35 to 45 minutes or until golden brown. When done, cake sides will pull away from pan slightly; top will be flat and feel spongy when pressed with finger.
- Cool for 20 minutes.
- Run a small knife between edge of cake and pan. Remove from pan carefully.
- Pull off parchment and cool completely.
- Cut, serve and enjoy!
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JAPANESE SPONGE CAKE - TASTE OF ASIAN FOOD
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Reviews 200Calories 187 per servingCategory Dessert
- Measure the flour and butter correctly. The importance of sieving the flour. Measure 100g of plain flour and sieve at least once. What I mean by plain flour is any wheat flour that is label as cake flour or all-purpose flour.
- Add the milk. Add 60ml (4 tablespoons) of milk to the flour-butter mixture. You may pour all the milk into the mixture or add in batches. It will not make any difference to the result.
- Separate the egg yokes from the egg whites carefully. We need to add the egg yolks to the above flour-butter-milk paste to form the batter. So far the process is relatively straight forward.
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- Beat the egg whites until it forms stiff peaks. The egg white should be at room temperature while making the meringue. Remove the eggs from the refrigerator and wait for it to return to the room temperature before cracking them.
- Line the cake pan with baking paper. Line the cake pan with a large piece of baking paper enough to cover the sides of the square cake pan. Brush the paper with some melted butter.
- Baking at the right temperature. Place the cake in the hot water bath. Once the oven is heated, bake at 150°C/300°F for sixty minutes. But it may not be right sometimes!
- Do not cut the cake immediately after baking. Remove the cake from the oven and water bath and let it cools on the table for fifteen minutes. The cake will shrink a little and detached from the sides of the pan.
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