I've been baking cakes for so many years and most of my cakes are mostly buttery and rich. Perhaps it is because I love rich, buttery cakes. I have never wanted to make chiffon cakes as there are so many on sale in bakeries and many of those are so cheap too. Those at Giant can be bought for only $1.99, a steal, huh.
I wanted a cake, light enough but not chiffon. I looked up many cake recipes and looked at Genoise, Victoria Sponge, Angel Cakes and anything that is light. I wanted one that is similar to those that are sold at Angie The Choice. Their light sponge cakes are really delicious.
Then last few weeks, I started to read up on Japanese Sponge Cakes or the Kasutera Cake. I read that it is a traditional cake that is usually baked during Christmas and they usually fill or top it with lots of whipped cream and fruits. Wow, that sounds like what I wanted. So I browsed many Kasutera Cakes online. There are many different ways of doing one and I have not yet decided to try a real Kasutera Cake which involves the use of quite a lot of eggs. I saw one that uses about 7 eggs! Wow, must be very rich indeed. Some recipes are a little complicated in their process.
I have an existing recipe for a Japanese sponge cake but it does not use honey like many Kasutera cakes does. So I decided to reduce the sugar and added honey instead to see how the end result may taste like. I divided the batter into two pans so I need not have to slice them to make a sandwich cake. Unfortunately I had run out of whipped cream!
I decided to stack them back together and cut them to see how it tasted like with honey. It has a nice golden brown colour, texture. It tasted delicious, moist and really good.
This cake uses very little butter so it was not oily at all. I actually like this cake because it was not as dense as butter cakes and not as feather light as chiffon cakes either. I believe it will taste even more delicious sandwiched with whipped cream and fruits! I have to make this again and get the whipped cream!
Here is the recipe:
100g Cake Flour
3 Eggs
70g Sugar
20g Butter, Melted
2 tbsp Fresh Milk
1 tsp Honey
1 tsp Vanilla
On high speed in your mixer, beat the eggs and sugar till it is a smooth consistency. The consistency should be flowing down in a stream, ribbon like. It should take about 8 minutes. When you have got that texture, bring down the mixing speed to low. Beat that for about a minute. This will break up the larger air bubbles so that you get a stable but light batter.
Fold in the flour that has been sifted. Add the melted butter and vanilla and stir it till it is mixed well. Mix the honey and milk together in a small bowl and stir into the flour mixture.
Bake on greased pan or parchment paper for about 180 deg C for 20 minutes till the cake is golden brown. Check with a toothpick to see if it comes out clean.
When the cake is done, you can sandwich the layers with whipped cream and fresh fruits like strawberries or peaches.
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13 comments:
WOW!Look so yummy!!!
The famous place for the KATUTERA cake in Japan is in NAGASAKI.The taste is really very nice.
But...I wan to try yourslah!!!Hahaaa...
Kacang! Thanks for your compliments! Yes I read about the Kasutera Cake... it sounded so yummy so I just had to bake them. I've not tried the Original one but I am not sure how close it is to the real Honey Japanese Sponge Cake.
may I ask... what is the size of the pan that you use? thank you for your recipe, I'll definitely try it soon! :D
anonymous: i normally use a 7" cake pan for my cakes. you can also use an 8" size or smaller ones like 6" which will give you a nice elegant high cake.
I just bought a 9" one because it's the smallest I can find at the store I went to...
Nevertheless, the cake turns out really well despite the fact that it's my first time baking! Thank you ^^
anonymous: you're welcome! congrats ! as long as you enjoy it too. sounds like you've picked up baking real well. any chance for me to have a look at your masterpiece?
Thanks!
Sorry, I'm still waiting to get my own camera. I'm a college student living on loan money :P
Well.. my first attempt didn't really go that smoothly.. despite following the instructions. Anyway the scenario is this :
1)Being a newbie in the realms of baking, i took the iniitiative to use Self-Raising Flour, instead of Cake Flour.as i wasn't sure what classified as cake flour
2)I had this Oven that provided me with 3 modes of heat transfer". Up, Middle(a mixture of using both the upper and bottom heating elements) and finally down"
so, i used the middle mode to bake the mixture, for 20 minutes at 180 degrees celcius
The problem was that the mixture could not self-raise itself up" i had this low-lying plain yet when i cut it, i can see there's this condensed portion sandwiched between the upper skin and the lower base
Thanks for the recipe. I just made this cake and it come out really good. the top is beautifully even. just wondering there isn't baking powder and salt in Japanese sponge cake recipe?
What is the pan size?
i use a 7" size. 8" is fine but doesn't give that much height.
Hi, I've always fail to make sponge cake despite 3 times trying, the texture always come out not right. But i succeeded w this recipe..but the only different i make is that i use some confectioners in place of the granulated sugar because i did not have enough of normal sugar..I baked it in a 180 oven for 20 mins in a 7 inch pan but the cake is still very wet, so i had to bake it for like another 15 minutes extra until it's cooked...when it come out..it's nicely bake and have a very fine texture but my cake is slightly chewy..it's not totally soft...i wonder why is the reason..is this because I overmix the batter? or because of the longer period of baking or? and I sifted the flour for 3 times, twice into a bowl and the last time, i sifted it into the egg mixture, i mix in the flour in 3 additions, and 2 addition for the rest of the wet ingredient..
Hey those cakes look delicious! I am a big fan of English Victora Sponge Cakes but these look even lighter.
Just two questions - what is "cake flour"? I'm no expert but I've never heard of it. In the UK we tend to just have self-raising or plain flour.
When you say a teaspoon of vanilla, do you mean a liquid vanilla extract they sell in little bottles or are we talking real vanilla scraped from vanilla pods?
Thank you!
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