Best 3 Green Tea Japanese Sponge Cake Kasutera Recipes

JAPANESE SPONGE CAKE

Steps:

• Preheat oven to 350°F Grease and line a 7-inch (18 cm) round cake pan with parchment paper.
• Whisk eggs very well in a bowl. Place bowl in a larger bowl partially filled with warm water to make a warm water bath. Continue to whisk eggs. Add sugar a little at a time, whisking all the while.
• When the egg mixture is a light yellow color, sift the flour and add it to the eggs along with the baking soda (if using) and mix in lightly.
• Warm the milk in the microwave; add butter and stir until melted. Add milk mixture and vanilla (if using) to egg mixture and stir in gently.
• Pour batter into prepared pan and bake at 350° F for 25-35 minutes (cake should be springy in center when gently pressed with fingers).
• Remove cake from pan and cool on wire rack.
• When cake is cool, slice in half horizontally to make 2 layers.
• In a large bowl, whip cream and sugar together until fairly stiff. Divide whipped cream into two portions; set one half aside.
• To remaining half of whipped cream, add chopped fruit as desired. Spread fruited whipped cream over the bottom half of the cake. Top with upper half, and spread whipped cream over top, and sides of cake if desired (or leave them uncovered if preferred). Garnish top with additional fresh fruit and serve.

CASTELLA - JAPANESE SPONGE CAKE

Steps:

• Preheat oven to 325 degrees F (160 C). Use parchment to line the bottom of a 10-inch tube pan, preferably with a removable bottom or 2 (8 x 4-inch) loaf pans. Grease the parchment. In a large bowl, whisk 1 cup sugar, honey, vanilla, lemon extract, and salt into egg yolks. Place bowl in a large pan of hot water. With an electric mixer, beat about 5 minutes on medium-high speed until pale yellow and doubled in volume. Gently fold in sifted flour.
• Wash beaters. In a large bowl, beat egg whites in electric mixer on a low speed 1 minute, increasing speed to medium-high. When foamy, sprinkle in 1 tablespoon sugar and cream of tartar. Beat until stiff but not dry. With a spatula, fold the egg whites in thirds. Pour batter into pan. Tap gently on the counter to remove air bubbles.
• Bake on middle rack of oven 35 to 45 minutes or until golden brown. When done, cake sides will pull away from pan slightly; top will be flat and feel spongy when pressed with finger. Cool 20 minutes. Run a small knife between edge of cake and pan. Remove from pan carefully. Pull off parchment and cool completey. Serve or store airtight.

KASUTERA - JAPANESE SPONGE CAKE

Steps:

• 1. Preheat oven to 325 degrees F (160 C). Use parchment to line the bottom of a 10-inch tube pan, preferably with a removable bottom or 2 (8 x 4-inch) loaf pans. Grease the parchment. In a large bowl, whisk 1 cup sugar, honey, vanilla, lemon extract (or green tea powder), and salt into egg yolks. Place bowl in a large pan of hot water. With an electric mixer, beat about 5 minutes on medium-high speed until pale yellow and doubled in volume. Gently fold in sifted flour.
• 2. Wash beaters. In a large bowl, beat egg whites in electric mixer on a low speed 1 minute, increasing speed to medium-high. When foamy, sprinkle in 1 tablespoon sugar and cream of tartar. Beat until stiff but not dry. With a spatula, fold the egg whites in thirds. Pour batter into pan. Tap gently on the counter to remove air bubbles.
• 3. Bake on middle rack of oven 35 to 45 minutes or until golden brown. When done, cake sides will pull away from pan slightly; top will be flat and feel spongy when pressed with finger. Cool 20 minutes. Run a small knife between edge of cake and pan. Remove from pan carefully. Pull off parchment and cool completely. Serve or store airtight.