Sunday, 6 April 2014

日本大好き - Japanese Honey Cake カステラ

It about 2 months ago when I first start blogging, I made Japanese Honey cake which is also named as カステラKasutera for my first blog. I’m sure I had express enough my passion about Japanese cuisine with my previous post Warabi Mochi, and all of sudden I just craving so much of my favorite Japanese Honey Cake. Kasutera or Japanese Honey cake is very popular in Japan, as my previous blog post said they even have store are famous on just selling one type of cake.

This cake is light and fluffy, not like most western cake that will have lot of butter. You will not believe that this cake is made of just 4 simple ingredients that you can easier found at home – sugar, flour, eggs and honey. Too easy to believe but the result is amazing. The most famous place in Japan making this cake is Nagasaki, which believes this cake was derived from Portuguese in the 16th century, meaning “bread from Castile”(I read Wikipedia.). It has over 380 years history, a very traditional flavor but yet still very popular around the world. 
And today I made it again with some more tips that I found might be helpful, especially for people like me who do not own a stand mixer like Kitchen Aid (which I dream to have one but cannot afford yet.).
This cake is so yummy that I eat at least 2 pieces a day just because I don’t want to finish it too quickly.

Tips on How to make successful Honey Cake

Beating the egg is the key for this cake
It may take a while to beat the egg until it reach the stage that you can draw a line. Since I’m only using a hand mixer at home, I do not own a stand mixer myself, I found that it is faster and easier to beat the egg while you hold your mixer diagonally while beating and half expose to the air. In this way, it lot faster to beat in the air but also it create lot of big air buddle, so you need to beat in lower speed to break the buddle into a smaller piece and it will make the cake has a finer texture.
Timing for mixing the flour
Once you add in flour and start mixing, the batter should only sink a bit if you are beating your egg to the right texture. It is very important to have the egg beat until you can draw a line and it will not disappear. Otherwise if the egg wasn’t beat enough, once you add the flour in, it will quickly sink in and dismiss the buddle inside and you will have a really dense cake after.
DO NOT OVER-MIX THE FLOUR – try to minimize the time while mixing the flour in, you just to make sure it just incorporates with the egg mixture.


8 eggs (room temperature)
200g Sugars
50g Honey + 1 tablespoon for brushing
50ml Milk
120g Bread Flour
80g Plain Flour
20cm x 20cm mold or if you can use 2 separate bread tin mold

1)    Line your tray with baking paper.

2)    Shift the all flour together.

3)    Put milk and honey together, microwave for 30s or until honey is completely mix with Milk.

4)    Pre-heat your oven to 170C.

5)    Put eggs in a bowl and mix well with sugar. (You need to mix the egg with sugar before beat over Bain Marie; otherwise the egg will be cook as sugar makes the boiling point of egg higher.)

6)    Beat eggs over Bain Marie or hot water bath until you feel the egg mixture is warm to touch.

7)    Keep beating in high speed until it become pale.

8)    Hold the hand mixer diagonally about half of the mixer exposes to the air (see photo), this way it easier to beat in the air.

9)    Once enough air have been beat into the egg mixture, turn to low speed to break down the air buddle into a smaller and finer bubble which will create a more fine texture for the cake later.

10)Beat until you can draw a line on the egg mixture and it won’t disappear.

11)Pour in the honey milk mixture and mix with egg mixture, not too long just about 10 seconds.

12)Put in 1/3 flour mix in medium speed for 10 second and repeat until all flour mix in. 

13)Beat at low speed for 30 – 45 seconds in order to do some fine turn for the air bubble in the cake batter.
14)Pour the batter into the prepared mold. Put in the pre-heated oven for 1 minute; use a spatula to smooth the surface so no buddle is on the top, which will create a nice flat top for the cake.

15)Continue to bake for 30 minutes. Check the cake after 20 minute sees if there is a beautiful amber color on the top.
16)If color is getting too dark put an aluminum paper on top and lower the heat to 150C and continue bake for about 10-15 minutes until the skewer come out clear.

17)In the meantime, mix 1 tablespoon of honey with little bit warm water to dissolve for brushing.

18)Once the cake finish baking, take out form oven and brush the top with honey.
19)Immediately remove the baking paper and wrap the cake with cling wrap paper while it still warm to keep the moist within the cake. (I didn’t line the cling wrap paper proper, so it looks a bit wrinkle on the top.)

20)Leave the cake upside down and put in the fridge overnight before serve.

21)    Once the cake has been chill overnight, take it out and trim the edge out.

Bon Appetite.

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