Kasutera is a traditional Japanese sponge cake, usually flavored with honey. There are now many kinds of kasutera, made with various ingredients. For example, there are kasuteras made with powdered green tea, cocoa, and also brown sugar.
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Preheat the oven to 170C/340F. Line two 28x10cm loaf pans with parchment paper. Sift the flour and salt and set aside.
Place the egg yolks, honey, 200 grams of sugar and vanilla in a bowl. Set the bowl over a pot of simmering water and beat at high speed until the mixture is thick and pale. Fold in the sifted flour in two additions.
Beat egg whites electric mixer on a low speed one minute, and then add in lemon juice. Increase speed to medium-high and continue to beat until foamy. Sprinkle in 20 grams of sugar and beat until stiff but not dry. With a rubber spatula, fold the egg whites in thirds. Pour batter into two prepared pans. Bake the cake in the center of hot oven for 35-45 minutes.
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November 4, 2008 at 6:20 PM
Hey nice and simple cake, just a coupla questions where do we get this German #550 flour and what about its gluten content??? Can it be substituted with any other flour???
November 4, 2008 at 9:48 PM
Hallo Ramya
German #550 is more or less like AP wheat flour, which contains 10-12% protein, in the states. Use Dinkel flour if you could find them at the local stores.
November 5, 2008 at 3:50 AM
Great recipe :D I love japanese sponge cakes, esp if it's green tea flavoured. My baking skills aren't that great, but never knew it was this easy to make!
Great photos by the way, do you use a dslr by any chance? nikon or canon?
Kang at Londoneater.com
November 5, 2008 at 11:26 AM
Hallo Kang,
Oh, yeh, Matcha-flavoured sponge is one of my favs too. Try green tea chiffon cake, hmmm...I could finish a whole 10" chiffon...
I use Canon G3, still wait for the right price to get a dslr...maybe after x'mas? Hope so....;-)
November 6, 2008 at 7:31 AM
Hi Angie, are you baking delicious cakes for sale? How can you find so much time to do all these?! You are wonder woman.
November 6, 2008 at 9:45 PM
hehe....:-))) Homeladychef, I like to try different recipes, and baked goods in Germany are way too sweet and greasy for me, and besides that, I actually bake for fun......
December 13, 2008 at 11:06 PM
Hi Angie,
Thanks for sharing all the recipes. I love your raisin bread recipe with water roux from your previous website - it turned out well and tasted really good. I really like your new website with all the pictures.
I'm still learning to bake - I tried making the Japanese sponge cake but it shrank to almost half the size as it cooled even though it seemed to expand pretty well while it was baking. Also, the batter at the bottom didn't rise or bake well either. I did the toothpick test at the end of baking and it was clean too. Any thought? Thanks a bunch.
December 14, 2008 at 12:32 PM
Hi WB
Sounds like the cake is not done yet. The doneness-test alone is sometimes not enough. I usually pat the surface with the palm, gently of course, if the cake still sings "zzzzzzz" , then it has not finished baking yet.
Egg whites, which are not properly whipped, or not completely combined into the batter, could be the reason.
December 14, 2008 at 4:27 PM
I'll have to try it again.
Thanks so much for the tip.
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