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Japanese Green Tea Kasutera Cake Recipe

Experience the delicate lightness of Kasutera, a traditional Japanese sponge cake with a subtle green tea twist! This recipe, dating back to 16th-century Nagasaki, uses the magic of egg whites to create a wonderfully airy texture – no baking powder needed! Prepare to be amazed by its melt-in-your-mouth goodness. Perfect for afternoon tea or a special occasion, this matcha-infused Kasutera is a delightful treat that's even better the next day.

Prep Time 25 mins
Cook Time 65 mins
Calories 227.2 kcal
Protein 12g
Rating 2.0 (1 Reviews)
Japanese Green Tea Kasutera Cake 12

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Japanese Green Tea Kasutera Cake

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How to Make Japanese Green Tea Kasutera Cake

  1. Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Gently warm 1/4 cup of milk; whisk in 1/4 cup honey until combined. Set aside.
  3. In a separate bowl, whisk together 1 1/2 cups cake flour and 2 tablespoons matcha powder (finely milled Japanese green tea) until evenly distributed. Set aside.
  4. Preheat oven to 350°F (175°C).
  5. In a large, clean, dry bowl, whisk 6 large eggs until light and frothy. Gradually add 1 cup granulated sugar, whisking continuously until the mixture is pale yellow and thick (about 5-7 minutes).
  6. Place the egg mixture over a pan of simmering water (double boiler method), ensuring the bottom of the bowl doesn't touch the water. Continue whisking until the mixture is light and ribbons form when you lift the whisk (about 5-7 minutes). Remove from heat.
  7. Gently fold in the honey-milk mixture using a spatula, followed by the sifted flour mixture. Be careful not to overmix.
  8. Pour the batter into the prepared loaf pan. Gently tap the pan on the counter to release any air bubbles.
  9. Bake at 350°F (175°C) for 10 minutes. Reduce the oven temperature to 280°F (140°C) and bake for an additional 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cake cool in the pan for 5 minutes before carefully inverting it onto a wire rack. Remove the parchment paper.
  11. Allow the Kasutera to cool completely on the wire rack.
  12. Once cooled, slice and serve. This cake tastes even better the next day!

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

124g

Fat

5g

Carbs

14g

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Time To Make Course Preparation Desserts Cakes 4 Hours Or Less