Japanischer Kasutera - Ganzer Kuchen auf eleganter Kuchenplatte

Japanese Kasutera

⚠ Gluten ⚠ Milk ⚠ Eggs

Japanischer Kasutera - Nahaufnahme eines Stücks mit sichtbarer Textur

Japanischer Kasutera - Alternative Ansicht in gemütlichem Setting

Portuguese-inspired Japanese sponge cake - soft and honey-colored with a delicate, moist texture.

Contains the following allergens:

Gluten Milk Eggs

Preparation

20 min.

Baking Time

50 min.

Servings

10

Difficulty

Medium

Instructions

1

Beat eggs and sugar for 15 minutes until very pale and fluffy

2

Gently warm the honey (or mizuame) and milk together

3

Stir the warm honey mixture into the egg foam

4

Carefully fold in both flours until just combined

5

Bake at 160°C (320°F) slowly and evenly

6

Let the cake rest overnight before serving

Ingredients

10 Servings

eggs 5
sugar 180 g
plain flour 100 g
bread flour 100 g
mizuame or honey 60 ml
tablespoons milk 2 EL
teaspoon mirin 1 TL

Baking Timer

The timer appears at the bottom right of the screen.

Frequently asked questions

How many servings does Japanese Kasutera make?

The recipe Japanese Kasutera is designed for 10 servings. Use the portion calculator on this page to easily adjust the quantities.

How long does it take to make Japanese Kasutera?

Preparation takes about 20 minutes and baking about 50 minutes – roughly 70 minutes in total.

How long does Japanese Kasutera keep?

Japanese Kasutera tastes best fresh. Well covered and stored in a cool place, the cake usually keeps for 2–3 days; many cakes can also be frozen.

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