Kasutera (Castella), the Japanese Traditional Honey Cake

Kasutera (Castella), the Japanese Traditional Honey Cake
  • 1 teaspoon butter, softened, or as needed
  • 1 1/3 cups superfine sugar
  • 5 tablespoons honey, divided
  • 3 1/3 fluid ounces milk
  • 8 eggs
  • 1 1/3 cups superfine sugar
  • 1 5/8 cups all-purpose flour, sifted twice
  • sweet bean paste (optional)


  1. Preheat oven to 375 degrees F (190 degrees C). Line a cake pan with parchment paper. Butter the paper and sprinkle with 1 teaspoon superfine sugar.
  2. Bring a saucepan of water to a boil; pour into a large bowl.
  3. Whisk 1/4 cup honey and milk together in a bowl until smooth.
  4. Beat eggs with an electric mixer in a bowl placed over the hot water. Gradually add 1 1/3 cup superfine sugar; beat until smooth and mixture is warm. Remove bowl of egg mixture from the bowl of hot water and cool to room temperature, about 5 minutes. Return bowl of egg mixture to the hot water and continue beating. Repeat this process a few times until batter is foamy and thick.
  5. Pour milk mixture into egg mixture and mix well using a spatula; stir in sifted flour until batter is mixed. Pour batter into the prepared cake pan.
  6. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 50 minutes. Spread the remaining 1 tablespoon honey over the top of cake. Serve slices with sweet bean paste and ice cream, if desired.

05/22/2018
Kasutera (Castella), the Japanese Traditional Honey Cake, recipe PT15M PT1H 5 455 calories

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