Kasutera, or traditional Japanese sponge cake, is a wonderfully light dessert that is flavored with the subtle taste of green tea. Impress your guests with this yummy green tea sponge cake.See Transcript
Transcript:Japanese Green Tea Sponge Cake: Kasutera
Hi! I'm Natasha Levitan for About.com Food. Today I'm going to show you how to make Japanese sponge cake.
Japanese Sponge Cake Ingredients
For this recipe, you will need:
- 1 cup white flour
- 1 cup granulated sugar
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 tablespoon green tea powder
- 1/4 teaspoon salt
- 7 large eggs
- 1/8 teaspoon cream of tartar
Combine the Egg Yolk Mixture
Separate the egg whites from yolks into two different containers. In a large bowl, whisk 1 cup sugar, honey, vanilla, green maccha powder, and salt into egg yolks until everything is mixed together. Place bowl in a large pan of hot water. With an electric mixer, beat about 5 minutes on medium-high speed until pale yellow and doubled in volume. Gently fold in flour.
Mix in Egg Whites
In a large bowl, beat egg whites in electric mixer on a low speed 1 minute, increasing speed to medium-high. When the eggs are foamy, sprinkle in one tablespoon of sugar and cream of tartar. Beat until the egg mixture is stiff. With a spatula, fold the egg whites gently so the bubbles in eggs are not destroyed. Pour batter into pan.
Bake the Green Tea Sponge Cake
Preheat oven to 325 degrees F (160 C). Use parchment to line the bottom of two loaf pans. Grease the parchment. Place on middle rack of oven 35 to 45 minutes or until golden brown. When done, cake sides will pull away from pan slightly; top will be flat and feel spongy when pressed with finger.
Cool the Green Tea Sponge Cake
Cool for 20 minutes. Run a small knife between edge of cake and pan. Remove from pan carefully. Pull off parchment and cool completely. It's ready to be served.
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