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.

60 g German #550 flour 1/4 tsp Salt 7 Eggs 1/4 cup Honey

220 g Sugar 1 tsp Vanilla extract 1/5 tsp Lemon juice

1. 
   Preheat the oven to 170C/340F. Line two 28x10cm loaf pans with parchment paper. Sift the flour and salt and set aside.
   
   
   
2. 
   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.
   
3. 
   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.

Matcha is a variety of fine, powdered green tea used particularly in the chanoyu (Japanese tea ceremony), as well as to flavour food. As matcha comes from the leaves of tea plants, unlike other green teas, therefore it contains higher concentrations of catechins and vitamins.

#Egg Yolk Batter:	#Meringue:	#Other Ingredients:
70 g All-purpose flour 40 g Cornstarch 2 g Baking powder 80 ml Water 15 g White sugar 60 ml Salad oil 4 Egg yolks	5 Egg whites 1/3 tsp Lemon juice Pinch of salt 90 g White sugar 1 package / 8 g Vanilla sugar	10 g Matcha tea powder angiesrecipes Lemon, strawberry Jams

1. 
   Sift all-purpose flour, starch and baking powder together in a mixing bowl. Line a 30x40-cm baking tray with parchment paper. Preheat oven to 170C/340F.
   
2. Beat sugar and water until sugar is dissolved and well-combined. Whisk in the salad oil until emulsified. Add in sifted flour mixture and blend until just combined. Add in egg yolks and fold until smooth.
   
3. 
   Beat egg whites with salt and lemon juice over low speed until frothy and foamy. Gradually add in sugar, increase speed and beat until stiff but not dry. Carefully fold 1/3 of egg white mixture into flour mixture to lighten it and then carefully fold in remaining whites. Sift tea powder
   angiesrecipes into the half cake batter and fold until well-combined. Make sure no white streaks remain.
   
4. Place two batters into different pastry bags (a Ziploc ok too; I used the spoon though). Pipe them on the prepared tray, alternately white and dark, creating double angled stripes. Bake for 15 minutes. Cool the cake briefly and invert onto a foil wrap. Carefully peel off the baking paper and spread jams to within 1 inch of edges. With Starting from narrow end, roll up cake. Chill for about 1 hour and slice.

#Strawberry Tea Loaf:	#Carrot Chiffon:
65 g Milk 40 g Sweetened condensed milk angiesrecipes 85 g Water Roux Starter angiesrecipes 40 g Egg, beaten 22 g Butter, unsalted 3 g Salt 285 g German #550 flour angiesrecipes 4 g Strawberry teabags (2 bags) 4 g Instant active dry yeast	32 g Corn oil 40 g Bio-Carrot juice angiesrecipes 1 package / 8 g Vanilla sugar angiesrecipes 60 g German #405 flour 2 pcs Egg yolks 2 Egg whites Pinch of salt 1/4 tsp Lemon juice 40 g Icing sugar

1. To make the dough in a bread maker, put all of the ingredients into the bread machine in the order listed, and set the machine to create dough. When the machine finishes, roll out the dough on a lightly floured work surface. Divide the dough into four even portions. Round up, cover with plastic wrap, and allow to rest for 10 minutes. Line two loaf pans with parchment paper.
   
2. 
   Sealing side down roll each dough out to match the length of your baking pan. Turn the dough over and roll it up. Seal the ends closely. Place them seam-side down into the pans, each pan with two loaves. Cover and let rise until almost doubled, about 30 minutes.
   
3. While the bread ferments, we start to make the cake by beating the oil, carrot juice and vanilla sugar until creamy and emulsified. Sift in the flour and stir until just combined. Add in egg yolks and mix completely.
   
4. 
   
   Whip the egg whites, salt and lemon juice until soft peaks form. Beat in the sugar and beat until stiff peaks form. Gently fold 1/3 of the whites into the batter to lighten it, and then fold in the rest of the whites. Pour the cake batter over the bread. Sprinkle some coconut flakes over and bake in a preheated 165C/330F oven for about 45-60 minutes. After baking, immediately tear off the baking paper to avoid the cake shrinking too much.

A small portion of fine DARK chocolate(at least 70% cocoa)
angiesrecipeseveryday keeps the doctor away. Cocoa is a rich source of antioxidants including the epicatechin and catechin. Flavonoids help relax blood pressure through the production of NO(Nitric Oxide)to reduce the blood pressure.


Well, besides the health benefits, dark chocolate tastes good and serve not only as anti-depressant, but also a stimulant. But heh, avoid eating those sugary nougat or milk chocolate and just go for the REAL DARK Chocolate! Find How To Taste Dark Chocolate here and A Dark Chocolate a Day Keeps the Doctor Away by Daniel J. DeNoon

250 g Dark chocolate, chopped 170 g Butter, unsalted 10 g Espresso powder 1 tbsp Cachaca liquor (brandy or rum) 60 g Castor sugar

120 g Almond, ground 5 Eggs, large 1/4 tsp Salt 1/3 tsp Lemon juice 100 g Icing sugar, sifted

1. 
   Grease a 24-or 26-cm springform pan with 20 grams of butter and line with baking paper. Position a rack in the middle of the oven and preheat to 180C/350F.
   
   
   
2. 
   Beat the whites slowly with salt until they are frothy, then add in lemon juice to the foam. Salt and acid will help stabilize the foam. Gradually add in sifted icing sugar and continue beating the whites until firm peaks form.
   
   
   
3. 
   Gently heat the chocolate and 150 grams of butter in a bowl over boiling water, stirring constantly, until melted. Whisk in espresso powder, ground almond and liquor. Beat egg yolks together with caster sugar and add into the chocolate mixture.
   
4. 
   Fold egg whites into chocolate batter in three additions until completely incorporated. Turn the mixture into the prepared pan and smooth the surface. Bake for 25-30 minutes until a thin crust has formed on the surface. Remove from springform, cool completely on a wire rack. To serve, sieve the cake lightly with icing sugar and drizzle with vanilla sauce if desired.