Kasutera (Japanese-style sponge cake)

Ingredients ( Serves 4 )

・70 g flour
・ 2 eggs
・ 50 g sugar
・ 2 tablespoons (30 ml) milk or water
・ 2 tablespoons (30 ml) honey
・ Pinch of salt

You will also need 1 tablespoon (13 g) of granulated sugar or ordinary sugar to line the bottom of the cake mould.

How to cook

1. Make a rectangular cake mold measuring 20 cm x 9 cm and 5 cm deep with thick paper. Cover the entire mold with aluminum foil, and then line the inside with paper.
2. Crack eggs into a bowl, beat them, and add the sugar. Place the bowl in a larger bowl containing warm water (approx. 50°C) and beat the batter thoroughly. Add a mix of milk (or water) and honey to the beaten eggs and mix them.
3. Add the salt to the flour. Sift the flour, divided into 3 or 4 portions, over the batter and mix them with a wooden spatula, for example.
4. Pour into the prepared mold.
5. Bake for approx. 1 hour on the bottom shelf of an oven pre-heated to 160°C. Cover with aluminum foil if the top is browning too much.

Kasutera Sponge Cake: A History

Kasutera is a Japanese-style sponge cake with a pronounced eggy flavour and moist texture.

The cake can trace its origins to pão-de-ló, a Portuguese sponge cake, and to biscocho, a type of Spanish sponge cake, which were brought to Nagasaki in the mid-16th century by Portuguese and Spanish missionaries and merchants.  The name kasutera most likely originates from Castilla (Castile), one of the kingdoms that made up Spain.

Kasutera was initially a Nagasaki specialty, but it apparently became popular across Japan not only as a sweet, but as a nourishing food for the sick.  The cake was gradually adapted to suit Japanese tastes.  This sponge cake is today readily available in stores.  It is popular as a refreshment or snack, and can be offered as a gift when paying a visit or call.