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Kasutera

8 eggs
1 1/2 cups sugar
2 heaping T honey
2 heaping T corn syrup
1 1/4 cups cake flour

Mix (blend) everything but the flour in a large bowl for 5 minutes.
Add the flour, and continue to mix for another 5 minutes. Line
the pan (9 x 13 x 2) with waxed paper, and bake for 35 to 40 minutes
at 350 degrees.


My version:
Same as above except:

3 - 4 T honey instead of 2 T honey
1 tsp grated ginger

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10 of 12 people found the following review helpful:
Taste: Ease of Prep: Appearance:
tweaked recipe--kasutera, November 7, 2004 - 02:26 PM
Reviewer: bob from Sacramento, CA USA
seperated eggs, and beat whites with 1/4 tsp cream of tartar. great volume. added 1/4 tsp baking powder, and beat other ingrediants about five mins. Folded beaten egg whites into into beaten "other" ingrediants Followed rest of original instructions, added 4 mins bake time, and turned out great with great volume. I think this "tweak" is what was need to come close to kasutera served in Japan.

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7 of 11 people found the following review helpful:
Taste: Ease of Prep: Appearance:
somethng missing?, November 4, 2004 - 02:35 PM
Reviewer: bob from Saramento, Ca, USA
sould not the eggs be seperated, and he whites beaten with cream of tartar, then folded into the batter. Also, there seems to be leavening missing?? Mine did not rise to more than he equivilant of a slice of bread. I have eaten kasutera when I was stationed in Japan, and the taste may be similiar, but it was almost flat as a pancake. Wat gives??

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