|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 42g||15%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Kasutera is a Japanese sponge cake made from a few ingredients. It's a recipe to make a matcha flavored, kasutera-style cake.
- 2 tablespoons milk
- 2 tablespoons honey
- 3/4 cup bread flour
- 1 tablespoon matcha (green tea powder)
- 4 eggs
- 3/4 cup sugar
Cover the inside surface of a large loaf pan or two small loaf pans with parchment paper.
Mix honey in warm milk and set aside.
Sift flour and green tea powder together a few times and set aside.
Whisk eggs in a large bowl using an electric hand-mixer, adding sugar gradually.
Place the bowl over warm water in another large bowl.
Further, whisk the eggs until they become light yellow (almost white).
Preheat the oven to 360 degrees F.
Mix the milk and honey mixture in the batter.
Add sifted flour in the bowl and mix gently with a spatula.
Pour the batter in the loaf pan and tap the pan gently on the table to release any air bubbles.
Bake at 360 degrees F for about 10 minutes and turn down oven to 280-300 degrees F and bake for about 40 minutes, or until done. To check if the cake is done, poke it with a bamboo skewer. If the skewer comes out clean, it's done.
Flip the pan upside down on a cooking sheet or platter and remove the pan from the kasutera.
Remove the parchment paper and cool the kasutera.
Wrap it with plastic wrap and store until the next day. It tastes better the next day.
Cut the kasutera into 3/4 inch thick slices.