Green Tea Kasutera

Written by
Setsuko Yoshizuka
Setsuko Yoshizuka is a freelance food writer and Japanese cookbook author.
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Setsuko Yoshizuka
Updated 07/30/19
Green tea powder

Jacqueline Khoo / EyeEm / Getty Images
  • Total: 65 mins
  • Prep: 15 mins
  • Cook: 50 mins
  • Yield: 6 portions (6 servings)
Nutritional Guidelines (per serving)
241 Calories
6g Fat
42g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6 portions (6 servings)
Amount per serving
Calories 241
% Daily Value*
Total Fat 6g 8%
Saturated Fat 2g 8%
Cholesterol 139mg 46%
Sodium 347mg 15%
Total Carbohydrate 42g 15%
Dietary Fiber 1g 5%
Protein 6g
Calcium 56mg 4%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Kasutera is a Japanese sponge cake made from a few ingredients. It's a recipe to make a matcha flavored, kasutera-style cake.

Ingredients

  • 2 tablespoons milk
  • 2 tablespoons honey
  • 3/4 cup bread flour
  • 1 tablespoon matcha (green tea powder)
  • 4 eggs
  • 3/4 cup sugar

Steps to Make It

  1. Cover the inside surface of a large loaf pan or two small loaf pans with parchment paper.

  2. Mix honey in warm milk and set aside.

  3. Sift flour and green tea powder together a few times and set aside.

  4. Whisk eggs in a large bowl using an electric hand-mixer, adding sugar gradually.

  5. Place the bowl over warm water in another large bowl.

  6. Further, whisk the eggs until they become light yellow (almost white).

  7. Preheat the oven to 360 F.

  8. Mix the milk and honey mixture in the batter.

  9. Add sifted flour in the bowl and mix gently with a spatula.

  10. Pour the batter in the loaf pan and tap the pan gently on the table to release any air bubbles.

  11. Bake at 360 F for about 10 minutes and turn down oven to 280 to 300 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.

  12. Flip the pan upside down on a cooking sheet or platter and remove the pan from the kasutera.

  13. Remove the parchment paper and cool the kasutera.

  14. Wrap it with plastic wrap and store until the next day. It tastes better the next day.

  15. Cut the kasutera into 3/4 inch thick slices.

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