Honey Cake Recipe Japanese

Put in a 13 of the flour mixture.

Ice cake recipe in marathi video. Preheat oven to 350 degrees. It is sweetened with sugar and honey or gooey syrup like corn syrup to make the cake very moist. Flip over the cake face down and wrap up the cake completely with plastic wrap.

Add flour beating well. Japanese recipes mexican recipes russian recipes. It is said to have been named after the castilla monarchy in spain but brought into japan by the portuguese merchants.

Add the honeymilk mixture to the eggs mixture and mix for about 10 seconds. There is no butter oil or any leavening agent like salt or baking powder. I found this recipe and modified it a bit and found it to be incredibly moist and delicious.

Its the fluffiest melt in your mouth cake that has a nice scent of honey. Beat eggs honey and sugar until very thick. Kasutera is a japanese traditional sponge cake.

Lightly brush the honey sauce over the cake and let the cake cool for about 10 15 minutes. It also uses bread flour higher gluten content instead of regular flour to achieve the. The difference between japanese honey sponge cake and the regular western sponge cake is japanese castella is more delicate and bouncy in texture.

Only 4 ingredients eggs sugar bread flour and honey. Bring one of japans favourite baked desserts into your home with this traditional castella sponge cake recipe. Also the substantial amount of sugar and syrup gives the kasuteras signature look of a dark brown top which is the favorite part of the cake for a lot of people i peel the brown skin off and eat it first.

Introduced to the japanese by portuguese merchants in the 16th century and now a speciality of the nagasaki region castella sponges have a finer more compact texture than traditional sponge cakes while still being lighter than pound cakes or butter cakes. Pour into a greased oblong 9x12 inch baking pan and bake in a 350 degree oven 35. With its angel food like texture and its delicate flavor of honey this cake is just perfect.

Mix on medium speed for 10 seconds and repeat until all the flour has mixed in. While still warm to the touch take a plastic wrap and place it on counter top. Kasutera or castella is a popular japanese sponge cake.

Its usually baked in a rectangular tin loaf tin and once cooled we put a glaze of clear jellyapricot glaze on top for a glossy finish and served as simple slices as anything else would overwhelm the delicate taste of honey. Serve with adzuki paste japanese red bean paste and ice cream. Mix 1sp of honey and 1tsp of hot water to create the honey sauce.

It is raised solely by egg foam.