Kasutera Japanese Sponge Cake

Kasutera is a traditional Japanese sponge cake, usually flavored with honey. There are now many kinds of kasutera, made with various ingredients. For example, there are kasuteras made with powdered green tea, cocoa, and also brown sugar.

60 g German #550 flour 1/4 tsp Salt 7 Eggs 1/4 cup Honey

220 g Sugar 1 tsp Vanilla extract 1/5 tsp Lemon juice

1. 
   Preheat the oven to 170C/340F. Line two 28x10cm loaf pans with parchment paper. Sift the flour and salt and set aside.
   
   
   
2. 
   Place the egg yolks, honey, 200 grams of sugar and vanilla in a bowl. Set the bowl over a pot of simmering water and beat at high speed until the mixture is thick and pale. Fold in the sifted flour in two additions.
   
3. 
   Beat egg whites electric mixer on a low speed one minute, and then add in lemon juice. Increase speed to medium-high and continue to beat until foamy. Sprinkle in 20 grams of sugar and beat until stiff but not dry. With a rubber spatula, fold the egg whites in thirds. Pour batter into two prepared pans. Bake the cake in the center of hot oven for 35-45 minutes.

Choco-Matcha Swirl Cheesecake

Not really satisfied with the result as the surface cracked although the bain-marie was applied, and the chocolate batter was not enough. Nevertheless, it tastes super!

DoMatcha Organic Matcha Green Tea, 1.06-Ounce Tin

Marzipan Biscuit Crust	Cheese Filling
160 g All-purpose flour 40 g Roasted okara, ground 100 g Marzipan paste angiesrecipes 1 Egg 1 package / 8 g Vanilla sugar 100 g Butter	500 g Cream cheese 125 g 3.5% Yogurt 120 g Sugar 3 Eggs 1/2 tsp Vanilla extract 200 ml Heavy cream 30 g Milk chocolate 15 g Matcha tea powder angiesrecipes 4 tbsp Hot water

1. Combine together all the ingredients for the crust. Chill for 30 minutes. Take out the dough from the fridge and press into the bottom and sides of a 26-cm springform pan lined with baking paper. Return it to the fridge and let rest for another 30 minutes.
   
   
2. Combine together matcha tea powder and hot water in a bowl. Melt chocolate over a hot-water bath. Preheat the oven to 175C/350F. Place cream cheese, yogurt, and two thirds of sugar in a bowl set over a hot water bath. Stir until sugar dissolved and all the ingredients are well-blended. Add in egg yolks, vanilla extract and heavy cream. Mix well. Whip the egg whites and the rest of sugar until soft peak forms. Fold into the cheese mixture. Combine one fourth of the plain cheese mixture with melted chocolate, and another one fourth with matcha. So now you have 2 portions of plain cheese mixture, one chocolate-flavoured cheese, and one matcha-flavoured cheese mixture.
   
3. Pour plain, chocolate and matcha cheese batters alternatively over the center of the biscuit crust in the pan. With a tip of toothpick you slide across the surface to create stripes or swirl the whole mixture with a table knife until it resembles a marbled effect.
   
4. Pour the cake pan on a large baking tray and pour some hot tap water to half way up the outside of the tin to form a bain-marie. Bake for 40 minutes. Turn the oven down to 150C and bake for a further 30 minutes. Turn the oven off and leave the cake in for 30 minutes. Remove the cake from the oven and cool completely. Chill the cake overnight.