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Honey Kasutera (Honey Castella) 5 from 5 votes

Prep Time Cook Time Total Time

10 mins 45 mins 55 mins
Honey Kasutera (Honey Castella) – fine textured Japanese sponge cake
raised solely by egg foam. Only 4 ingredients – eggs, sugar, bread flour, and

Course: Dessert
Cuisine: Japanese
Servings: 8
Calories: 71 kcal
Author: Linda Ooi

2 egg whites at room temperature
2 egg yolks at room temperature
5 tbsp sugar (70g)
1/3 cup bread flour (sifted) (50g)
1 tbsp honey diluted with 1 tbsp hot water (25g)

1. Line a 7½ in x 3½in (9cm x 19cm) loaf pan with aluminum foil followed by parchment paper. Preheat oven to 325°F

2. Place egg whites in mixing bowl and beat at high speed (speed 10*) for 30 seconds until slightly foamy. Add sugar in 2 to
3 increments until firm peaks form, about 4 minutes.

3. Add yolks one at a time at medium low speed (speed 4*) until well combined, about 1 minute. Add sifted bread flour and
beat until just combined.
4. Pour in honey mixture and continue to beat for 1 minute.
5. Pour batter through a sieve into cake pan. Press with a spatula to help batter go through sieve. Tap pan on the counter to
remove air bubbles. Using a spatula, smoothen the top of batter to remove any remaining bubbles.
6. Bake in preheated oven for 45 minutes or until top is evenly browned. Toothpick inserted into cake should come out clean.
7. Remove pan from oven and drop it from a one foot height onto the counter to prevent shrinkage.
8. When cake is cool enough to handle, remove from pan. Peel off parchment paper and turn it upside down onto a fresh
piece of parchment paper. Wrap with plastic wrap and leave overnight at room temperature** to preserve moisture in the
cake and for flavor to develop.

9. To serve, cut off edges on all sides except the top and bottom with a very sharp knife. Cut into thick slices using a sawing

Recipe Notes
* These are the Kitchen Aid Stand Mixer speed numbers.
If you are using these pan sizes
• 8in x 8 in (20cm x 20cm) square pan
• 9in x 5in x 2.5in (23cm x 13cmx6.5cm) loaf pan
• 9in x 4in x 3in rectangle pan
Please use the following amount of ingredients
• 5 egg whites at room temperature
• 5 egg yolks at room temperature
• ½ cup + 1 tbsp (125g) sugar
• 7/8 cup (130g) bread flour, sifted
• 2½ tbsp (62g) honey diluted with 2½ tbsp hot water
• 2 tbsp mirin (optional)
** Cake may also be kept in the refrigerator overnight.
Please refer to Neapolitan Kasutera post for the updated list of ingredients.