Japanese Sponge Cake (Kasutera )
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| Japanese Sponge Cake |
Japanese Sponge Cake, also known as Kasutera in Japan, is a light, airy dessert celebrated for its subtle sweetness and soft, fluffy texture. Unlike traditional Western sponge cakes, Japanese sponge cake is made without butter, giving it a delicate, cloud-like quality. Perfect for layering with whipped cream and fresh fruit or enjoying on its own, this cake’s simplicity lets its texture shine. Originally inspired by Portuguese castella cake in the 16th century, it has become a beloved staple in Japanese bakeries and homes. Its elegance and refined flavor make it a delightful treat for any occasion.
Here’s a classic recipe for Japanese Sponge Cake, known for its airy, delicate texture and subtle sweetness. It’s a perfect base for fruit and cream desserts or enjoyed on its own!
Japanese Sponge Cake Recipe
Ingredients:
All purpose flour: 1 cup (120g), sifted
Large eggs: 4 (at room temperature)
Granulated sugar: 1 cup (200g)
Milk: 2 tablespoons (30ml)
Unsalted butter: 2 tablespoons (30g)
Vanilla extract: 1 teaspoon
Baking powder: 1 teaspoon
Baking soda: 1/2 teaspoon
Salt: a pinch
Rose essence: 1 teaspoon
How to make Japanese Sponge Cake
Step 1: Prepare the oven
Preheat your oven to 350°F (180°C). Grease two 4-inch round cake pan and line it with parchment paper. This helps the cake release easily without disturbing the delicate texture.
Step 2: Prepare the Batter
Take 2 tablespoons Unsalted butter in a bowl.
Add granulated Sugar in it and mix it well.
Now add 4 Egg-yolks and mix it with the help of hand whisker.
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| Take 2 tablespoons Unsalted butter |
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| Add granulated Sugar |
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| Mix it well |
Step 2: Mix the Eggs and Sugar: In a large heatproof bowl, add the 4 egg-yolks and 1 cup sugar. Place the bowl over a pot of simmering water, ensuring the water doesn’t touch the bowl.
Whisk continuously until the sugar dissolves and the mixture.
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| Now add 4 Egg-yolks |
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| Mix it well |
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| Whisk continuously |
Step 3: Beat the Egg Mixture
Beat the Egg Mixture: Using an electric mixer, beat the egg mixture on high speed for about 8–10 minutes. The mixture should triple in volume, become thick, and form ribbons when lifted.
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| Take 4 egg-whites |
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| Using an electric mixer, beat the egg mixture on high speed |
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| Add 1tsp sugar. |
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| Add a pinch of salt and beat it for about 8–10 minutes. |
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The mixture should become thick, and form ribbons when lifted. Step 4: Sift and Fold the Flour: Sift 1 cup of All purpose flour and into the egg mixture in three additions. Gently fold in the flour with a spatula, making sure not to deflate the batter. |
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| Sift 1 cup of All purpose flour |
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| Add butter and eggyolk mixture into the egg mixture. |
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| Now add all-poupose flour |
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| Add the flour into the egg mixture in three additions. |
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| Add remaining All purpose flour. |
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Add 1 tbsp milk
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| Add Vanilla essence or rose essence. |
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| Beat the egg mixture for 20 seconds |
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| Pour the batter into the prepared pan, smoothing the top. |
Step 5: Bake the Cake
A hot water bath is compulsory for baking the moist Japanese Sponge Cake. Hot water bath prevent it from drying. Hot and dry oven means cracked cheesecake. Pour boiling water 1-2 cm at the bottom of oven.
Tap the cake tin gently on the counter to release any large air bubbles.
Place both the tins in the oven. Bake on 160 degree celcius for 15 minuts. After 15 minutes reduce the heat to 120 degree celcius for 20-25 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
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Pour boiling water 1-2 cm at the bottom of oven and place both the tins in the oven |
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| Let it cool |
Let the cake cool in the tin for 10 minutes, then remove it and place it on a wire rack to cool completely.
Once cooled, dust with powdered sugar or slice and layer with whipped cream and fruit.
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| slice it and serve |
Enjoy your light and fluffy Japanese Sponge Cake!
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