Wednesday, August 16, 2017

Kasutera (Castella) Recipes-Japanese Honey Sponge Cake

Kasutera (Castella) -Japanese Honey Sponge Cake


Kasutera (Castella) Recipes-Japanese Honey Sponge Cake - Once the feel of soft sweet cake is definitely hooked. Their texture is smooth, light sweet flavor that is not too sharp. Sponge cake from Japan is most fitting enjoyed with a cup of matcha bitter fragrance.

Like a sponge or other sponge cake, kasutera is made from sugar, flour, eggs and honey. Origin of the cake originally from Nagasaki, Spain. The influence brought by the Portuguese and Spain who traded to Japan.

In the 16th century Portuguese ships docked to Nagasaki to trade. A lot of stuff that they brought weapons, such as pumpkins and tobacco. Kasutera is the only cake that was brought because of the durable stored during sailing. This is because kasutera made from natural ingredients.

The name of kasutera from Portuguese Pão de Catella or ' bread from Castile ". Castella cake about 27 cm in length and 10 cm in width, its size is similar to the lapis Surabaya. From Portuguese recipes castella person Japan then developed his own in accordance with the taste of the people of Japan.

Japan people usually enjoy an afternoon rest kasutera, known as Sanji no Oyastu or break at 3 pm. In addition to the Japan is usually served cold drinks are also snacks including kasutera cake types and a variety of others.

Flavor variation kasutera now also have been many. There are additional fed powdered green tea or matcha, Palm sugar and chocolate. Usually sold in bakery, packaged in a pretty box. Also given the multifarious decoration so that it looks the more beautiful.

Materials:

  • 70 grams of flour
  • 2 eggs
  • 50 grams sugar
  • 2 Tablespoons (30 ml) milk or water
  • 2 Tablespoons (30 ml) honey
  • A bit of salt
  • Provided also 1 tablespoon (13 grams) granulated sugar for sprinkling on the basis of the cookie cutter.

How To Cook:

  • Make cookie cutter from the thick paper rectangular shaped with a size of 20 cm x 9 cm x 5 cm. Lightly coat the mold entirely using aluminum foil, then lightly coat the inside with paper.
  • Break the eggs into a bowl, whisk, then add the sugar. Place the bowl into a larger Bowl containing lukewarm water (about 50 ° C), and then beat the dough evenly. Add milk (or water) and honey into the egg, then whisk to mix well.
  • Add salt in the flour, divided into 3 or 4 sections. Sift flour per section above the batter and stir using a wooden spatula.
  • Pour batter into prepared molds.
  • Bake for about 1 hour on the bottom rack of the oven that has been heated earlier with a temperature of 160 ° c. Cover the top of the mold with aluminum foil if the top of the cake looks too browned.

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