Kasutera (Castella), The Japanese Traditional Honey Cake – a delicious recipe with butter, sugar, honey, fluid ounces milk, eggs, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
1096
kcal
Calories
24
g
Fat
192
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 teaspoon butter, softened, or as needed, 1 1/3 cups superfine sugar, 5 tablespoons honey, divided, 3 1/3 fluid ounces milk, and more.
Yes, Kasutera (Castella), The Japanese Traditional Honey Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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