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RECIPE
7 INGREDIENTS17 STEPS1hr

Japanese Honey Cake

4.7
3 Ratings
Honey Kasutera (Honey Castella) – fine textured Japanese sponge cake raised solely by egg foam.

SideChef tip: we recommend using the Panasonic 4-in-1 Microwave Oven to make this recipe, click here to find out more.
Japanese Honey Cake Recipe | SideChef
Honey Kasutera (Honey Castella) – fine textured Japanese sponge cake raised solely by egg foam.

SideChef tip: we recommend using the Panasonic 4-in-1 Microwave Oven to make this recipe, click here to find out more.
Thank God I Bake
Cooking is more than just food, for me it is an ACT- Art, Creativity and Treasures.
http://thankgodibake.blogspot.com.au/
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Fulfilled by
Thank God I Bake
Cooking is more than just food, for me it is an ACT- Art, Creativity and Treasures.
http://thankgodibake.blogspot.com.au/
1hr
Total Time
$3.10
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
2 Tbsp
1 Tbsp
3 Tbsp
1 cup
Bread Flour
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Nutrition Per Serving

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CALORIES
384
FAT
6.8 g
PROTEIN
12.4 g
CARBS
68.7 g

Cooking Instructions

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Step 1
Preheat your oven to 340 degrees F (170 degrees C). Line baking pan with parchment paper. Place a pot with water in it over medium-high heat and place a metal bowl on top to create a double boiler. Make sure the water in the pot is not touching the bottom of the bowl.
Step 2
Sift Bread Flour (1 cup) and All-Purpose Flour (2/3 cup) together.
Step 3
Put Milk (3 Tbsp) and Honey (2 Tbsp) together, microwave for 30 seconds or until honey is completely mix with the milk.
Step 4
Put Eggs (8) in a bowl and mix well with the Granulated Sugar (1 cup) . You need to mix the eggs with sugar before beating over the double boiler, otherwise, the eggs will cook as sugar makes the cooking point of eggs higher.
Step 5
Using a hand mixer, beat the eggs/sugars mixture over the double boiler until you feel the egg mixture is warm to touch. Keep beating at high speed until it becomes pale.
Step 6
Once enough air has been beat into the eggs mixture, turn the speed down to low to make the air bubbles smaller and finer. This will create a fine texture for the cake later. Beat until you can draw a line on the egg mixture.
Step 7
Add the honey/milk mixture to the eggs mixture and mix for about 10 seconds. Put in a 1/3 of the flour mixture. Mix on medium speed for 10 seconds and repeat until all the flour has mixed in.
Step 8
Beat at low speed for an additional 30 – 45 seconds.
Step 9
Pour the batter into the prepared mold. Put in the preheated oven for 1 minute; use a spatula to smooth the surface so no bubbles are on the top, which will create a nice flat top for the cake.
Step 10
Bake for 30 minutes. Check the top of the bread. It should have a beautiful amber color on top.
Step 11
If color is getting too dark put an aluminum foil on top and lower the heat to 300 degrees F (150 degrees C) and continue baking for about 10-15 minutes until an inserted skewer or tooth comes out clean.
Step 12
In the meantime, mix Honey (1 Tbsp) in a bit of warm water to dissolve for brushing on the bread.
Step 13
Once the cake has finished baking, take it out of the oven and brush the top with the honey.
Step 14
Immediately remove the baking paper and wrap the cake with cling wrap paper while it still warm to keep the moist within the cake.
Step 15
Leave the cake upside down and put in the fridge overnight before serve.
Step 16
Once the cake has chilled overnight, take it out and trim the edge off.
Step 17
Serve and enjoy!
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Nutrition Per Serving
Calories
384
% Daily Value*
Fat
6.8 g
9%
Saturated Fat
2.2 g
11%
Trans Fat
0.0 g
--
Cholesterol
243.9 mg
81%
Carbohydrates
68.7 g
25%
Fiber
0.9 g
3%
Sugars
43.8 g
--
Protein
12.4 g
25%
Sodium
99.1 mg
4%
Vitamin D
1.3 µg
6%
Calcium
54.8 mg
4%
Iron
2.7 mg
15%
Potassium
131.3 mg
3%
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