Kasutera

My friend recently went to Shanghai and bought me a Kasutera wooden mould. Thanks to my friend who sincerely brought the mould back here even though her luggage had overloaded. A million thanks to her.

My first ever Kasutera was just nicely baked and it melted in your mouth when you have a bite.

I followed Jane’s Kasutera recipe and it is easy to follow.

Let me translate it into English version.

Baking Time: 50 – 60 minutes

Oven Temperature: 160C

Mould: Wooden mould: 20cm x 11cm Kasutera Wooden Mould

Ingredients:

(A)

250g    Egg (approximately 4 big eggs)

80g      Castor Sugar

50g      Honey

¼ tsp   Salt

(B)

75g      Warm Milk

10g      Ovalette

(C) Sifted

55g      High Protein Flour

90g      Low Protein Flour

(D)

10g      Mirin (you can get this from Japanese shop)

50g      Butter (Melted)

Methods:

1. Wrap the bottom of the wooden mould with aluminium foil. Put baking paper in the mould and add one more layer baking paper as its base. Place the ready mould on a bigger metal mould.
2. In a bowl, dissolved ovalette in warm milk. Add in honey, castor sugar, and mix well.
3. In a mixing bowl, beat the eggs and the wet ingredients at lowest speed (KA at speed 1) till well combine.
4. Add in sifted flour one spoon at a time till all ingredients well combined.
5. Beat the ingredients at highest speed. (KA at speed 6). You may stop it awhile to scrap the bottom of the batter up. Continue to beat.
6. Beat the batter till it becomes creamy and fluffy. You may try to write an “O” and the letter will not disappear within few seconds. That means it is ready now.
7. Change the speed to the lowest speed again (KA at speed 1), add in mirin and melted butter. Mix well.
8. Pour the batter into the mould. Shake the mould a bit to release some bubbles out from the batter.
9. Bake at preheated oven at 160C for 50 – 60 minutes or until insert skew into the cake and comes out clean. (I used 60 minutes to bake the cake).
10. Put a piece of baking paper on the cake and turn over the cake upside down.
11. Turn the cake back when it is cool. Take out the mould and let it cools down totally. Cut the cake into slices.