- 2 eggs, at room temperature
- 80g caster sugar
- 15g raw honey
- 10ml water
- 60g cake flour
- 15g coarse brown sugar
2. Lightly mix the honey and water together in a small bowl to form a thick syrup. Set aside.
In a bowl, beat eggs with an electric mixer until fluffy. Add the sugar and beat on high until the mixture pales and thickens. The mixture should be ready when the electric whisk leaves a slow dripping, thick trail when lifted, taking a while to disappear into the rest of the batter. (after reading more recipes for kasutera, the general feedback was to whisk for a long time until soft peaks are formed, around 15mins; I think I whisked mine for about 5-7 mins. Will give this method a try next time round for a fluffier cake.)
3.Mix in the honey syrup. Then sift in the cake flour (you may want to double sift this cake flour before adding to the batter) and lightly beat this in. Set aside the electric mixer, using a rubber spatula, use the folding method to gently mix until incorporated. Ensure no pockets of flour are left.
Pour the batter from a high point into the prepared loaf tin. Use the rubber spatula to slice the batter in the middle from top of the tin to the bottom in a straight line. Then, using both hands, pick up the tin and lightly tap the bottom on the table to release excess air bubbles.
Place loaf tin on a flat cookie tray and bake in the oven for 30mins, or until cake tester when inserted comes out clean.
4.Once baked, remove from oven and place loaf tin on a wire rack. Top the cake surface with a piece of baking parchment and place a long flat dish over it to keep the cake surface flat for 5 mins. Thereafter, remove the dish and parchment paper and let cool in the tin for a little while (another 5mins thereabouts) until cool enough to handle with your hands but still warm. Tip the cake out from the tin, baking parchment and all. Place the cake into a plastic ziplock or using clingfilm, wrap it up. This is apparently to seal the moisture within the cake. Letting it cool completely standing on its own will dry out the cake a little.