That classic sponge cake\nwas Japanized into Kasutera <\/em>sponge\ncake. <\/p>\n\n\n\n Kasutera<\/em> Cake is made using flour, eggs, sugar, and honey. Unlike European and\nAmerican sponge cakes, Kasutera<\/em> Cake does\nnot use any additional fat, such as butter or oil, and as such, requires a\nhigh-protein flour such as bread flour, which has a higher gluten content, to\nhelp it maintain its light and airy structure. The airiness comes from the way\nthe eggs are combined with the sugar and beaten until the mixture is full of\nair and falls off the whisk in ribbons. The bounciness of the cake also comes\nfrom combining double-sifted flour into the egg and sugar mixture and mixing it\nvery gently. Kasutera<\/em> Cake is most\noften flavored with honey, preserving one of the most delicious parts of making\nsponge cakes, which is adding a touch of flavoring. A classic Victoria Sponge\nCake will have a bit of citrus zest while Malaysian Pan Dan Cake will be\nflavored with hints of coconut. In Kasutera<\/em>\nCake, honey adds a touch of earthy sweetness, which helps it pair with various\ntypes of teas. <\/p>\n\n\n\n The Kasutera<\/em> Cake batter is cooked on low heat, another signature of\nsponge cakes, at around 320\u00b0F for about half an hour. When the cake comes out of\nthe oven, it has a gorgeous golden-brown crust on the top and bottom and a soft\nyellow crumb on the inside.\nLike many other\nsponge cakes, Kasutera<\/em> Cake is not\nserved immediately. It is wrapped in plastic and stored for up to 12 hours\nbefore serving, in order to enhance the moistness of the cake. Also, unlike\nWestern sponge cakes, Kasutera<\/em> Cake\nis typically baked in a rectangular loaf pan, instead of a round cake pan, and\nserved in approximately one-inch slices, without any garnish, curds, creams, or\njams. <\/p>\n\n\n\n So many of the Japanized\nfoods are savory and we\u2019re so happy to have this sweet delicacy to add to our\nlist. Have you tried it before? If so, share your love of this lovely cake with\nus below!<\/p>\n","protected":false},"excerpt":{"rendered":" Cake is a universally loved food. It\u2019s enjoyed when celebrating the most festive of occasions, with elaborate tiers, layers of filling, and decorative frosting. It can be enjoyed with a humble cup of perfectly brewed tea, and comes in a variety of shapes, flavors, and textures. Perhaps one of the most favored types of cakes […]<\/p>\n","protected":false},"author":1,"featured_media":4120,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[594],"tags":[603,604,20,16,602,569,412,413,403,567,568],"class_list":["post-4119","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-foreign-foods-in-japan","tag-cakeisgoodfood","tag-europeancake","tag-foodie","tag-japan","tag-japanesecake","tag-mixedupjapanesefood","tag-traditionalfood","tag-traditionaljapanesefood","tag-uniquefoods","tag-westernfoodinjapan","tag-westernizedjapanesefood"],"yoast_head":"\n![\"\"](\"https:\/\/www.zojirushi.com\/blog\/wp-content\/uploads\/2019\/04\/kasutera1.jpg\")
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