Honey Castella / Kasutera Cake (Japanese Sponge Cake)

The Sweet Spot, "Castella, also known as kasutera, is a delicate sponge cake that's popular in Japan, particularly in the city of Nagasaki, where it's served at festivals and street markets. Although the exact origins of castella are unknown, it's thought to have originated in the Castile region of Spain and to have been brought to Japan by Portuguese merchants in the sixteenth century. The basic recipe has many variations, but the honeyed version with dark caramelized crusts is among the most beloved in Japan. It's my favourite too."

Honey Castella / Kasutera Cake (Japanese Sponge Cake)

If you think Imelda Marcos had an impressive collection of shoes, the selection of cookbooks possessed by Trissa would have made your jaw dropped. When I visited her home two weeks ago, she handed me this cookbook - "The Sweet Spot" by Pichet Ong and Genevieve Ko and said to me, "I think you will like this one."

I flipped through it and 2 recipes immediately caught my eyes - "Condensed Milk Pound Cake" and "Honey Castella Cake". She saw my excitement and told me to take it home to try out the recipes.

I first heard of this castella cake from The Kitchen Snippets and ever since then I was eager to find out the texture and taste of this popular cake. It truly didn't disappoint. While the cake was baking in the oven, our house was fill with the sweet smell of honey. The texture of this cake is cotton soft and it's truly one of the best pound cake I have tasted.

I wouldn't say this is the best castella cake recipe because I have seen a better one. As I was baking this cake last night, Ju from The Little Teochew posted her Castella Cake which was her 5th attempt in perfecting this cake. You just have to look at her pictures to appreciate the beauty (and her cake slicing skill!) of this castella cake.

Honey Castella Cake Recipe

(Adapted from The Sweet Spot) - Makes one 9 x 13-inch cake, about 24 servings

Ingredients

• 1/4 cup (1 7/8 ounces / 52 g) canola, vegetable, or other neutral oil, plus more for greasing the pan
• 1 1/2 cups (7 3/8 ounces / 210 g) all-purpose flour
• 1/2 tsp salt
• 7 large eggs
• 3 large egg yolks
• 1 1/2 cups (10 1/2 ounces / 300 g) sugar
• 1/4 cup (3 1/2 ounces / 100 g) honey

Method

1. Preheat the oven to 350F. Generously grease a 9 x 13-inch cake pan and set aside.
2. Sift together the flour and salt and set aside.
3. Put the eggs, yolks, sugar, and honey in the bowl of an electric mixer and set over a saucepan of simmering water. Whisk constantly until the sugar is completely dissolved and the mixture is warm to the touch, 10 about minutes.
4. Fit the bowl into the mixer and whisk at medium-high speed until the mixture is pale yellow, thick, and completely cool, about 10 minutes. Gently fold in the dry ingredients.
5. In a small bowl, whisk together 1 cup of the batter with the oil until smooth and homogeneous. Add the oil mixture into the remaining batter in a slow, steady stream, folding continuously.
6. Transfer to the prepared cake pan. Bake for 15 minutes, then turn the heat down to 300F and bake until a tester inserted in the center comes out clean, about 45 more minutes. Cool completely in the pan on a rack.

Matcha (Japanese Green Tea) Tiramisu

I woke up one morning with this crazy idea of combining two of my favourite desserts into one: Matcha Ice Cream and Tiramisu. For now, please enjoy the recipe of the Matsha Tiramisu.

Matcha (Japanese Green Tea) Tiramisu

Matcha (Japanese Green Tea) Tiramisu (Serves 8)

Ingredients

• 1 cup strong Japanese Green Tea
• 2 eggs
• 75 g caster sugar
• 250g Mascarpone cheese
• 300 ml double cream
• 1 packet Savoiardi sponge fingers (you can replace them with sponge cake)
• Matcha powder
• Chopped pistachios

Method

1. Combine the eggs and caster sugar in an electric mixer and whisk together until thick and light. The mixture should be thick enough to leave a trail on the surface.
2. Put the Mascarpone cheese into a large bowl. Stir in a little of the egg mixture. Fold in the remaining egg mixture. Fold in the double cream.
3. Cut the sponge fingers to fit the size of the base of the serving glass.
4. Line the bottom of the glass with a layer of sponge fingers. Drizzle green tea over the sponge fingers.
5. Sprinkle over a thick layer of matcha powder, then spoon Mascarpone mixture on top (3-4 tbsp, enough to cover the sponge fingers). Level the surface.
6. Repeat the layers until it reaches the top of glass.
7. Decorate with the remaining matcha powder and sprinkle generously with chopped pistachios.
8. Cover and chill for 4 hours.

Agedashi Tofu with Chilli, Basil and Crispy Ginger Shreds

Japanese Agedashi Tofu is made of silken firm tofu, cut into cubes, coated with potato flour (Note: do not use cornflour as it gives a less than desired result) and deep-fried. It is then served in a hot dashi based stock and topped with spring onions and bonito flakes.

What I like about Agedashi Tofu is its golden and crisp outer coating which creates a wonderfully unique texture that’s the perfect balance between silky and crispy.

I am being playful here. Instead of making the traditional Agedashi Tofu, I have added a touch of Malaysian flavour by serving it with fresh red chillies, deep-fried basil leaves and crispy ginger shreds.

You may like to add a dipping sauce to it but I like it without, so I can taste the freshness of the tofu which is further enhanced by the ginger, chili and basil. Think the popular Yum Cha dessert Tau Fu Fah (Tofu Pudding ???) with gingery sugar syrup. The flavour of tofu and ginger come together beautifully.

If you have not tried deep-frying ginger shreds and basil leaves, do give it a try. It adds a new textural dimension and you will be surprised with the results.

I hope you enjoy this recipe and have a good weekend.

Agedashi Tofu with Chili, Basil and Crispy Ginger Shreds Recipe

Ingredients

• 1 tub silken firm tofu (cut into 6 cubes)
• Potato flour for coating
• Oil for deep-frying
• A handful of Basil leaves
• 1 fresh red chili, sliced diagonally
• 2 inches long ginger, finely shredded

Method

1. Season potato flour with salt and pepper.
2. Coat tofu in potato flour.
3. Heat oil in a pan and deep-fry tofu until golden. Remove and drain on paper towels.
4. Place tofu in serving plate.
5. Deep fry ginger shreds until golden and crispy. Remove and drain.
6. Deep fry basil leaves for 10-20 seconds. Remove and drain.
7. Top tofu with sliced red chili, basil leaves and ginger shreds.
8. Serve immediately.