17 Japanese Lemon Sponge Cake Recipe You Won't Believe The Taste!
Published on: Mar 26, 2024
The Japanese lemon sponge cake, also known as kasutera, is a delicate and light dessert that has been enjoyed for centuries in Japan. This unique cake is made with simple ingredients but requires precision and patience to perfect. Below is a professional and well-organized introduction to this beloved recipe, along with tips and tricks to ensure your cake turns out perfectly every time.
Green Tea and Lemon Honey Marbled Castella (kasutera)...
Main Ingredients: Large Eggs, White Granulated Sugar, Salt, Cream Of
This unique twist on the traditional Japanese sponge cake adds a subtle green tea flavor and a touch of zesty lemon. The marbled effect created by swirling the green tea and lemon batters together makes for a beautiful presentation. Serve this cake as a light and refreshing dessert after a meal or as a sweet treat with a cup of tea. It's the perfect balance of earthy and citrus flavors.
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Chawanmushi (Japanese Egg Custard)
Main Ingredients: Anchovies, Kombu, Dried Bonito Flakes, Boneless
This savory egg custard dish is a staple in Japanese cuisine. It's usually served as an appetizer or side dish, but it can also be enjoyed as a light and healthy meal. The custard is steamed with flavorful ingredients such as shrimp, chicken, mushrooms, and vegetables. The result is a silky smooth texture and a delicious umami taste.
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Lemon sponge cake
Main Ingredients: Caster Sugar, Self Raising Flour, Baking Powder, Baking
This classic lemon sponge cake is a must-try for any lemon lover. The light and airy texture of the cake is complemented by a tangy lemon glaze, making it the perfect dessert for a warm summer day. It's a simple yet delicious treat that will satisfy any sweet tooth.
This Japanese-style cheesecake is known for its fluffy and light texture, earning it the nickname "cotton" cheesecake. It's made with cream cheese, eggs, and a small amount of flour, giving it a delicate and airy consistency. It's a delightful dessert that is not too heavy and can be enjoyed at any time of the day.
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Homemade Lemon Sponge Cake
Main Ingredients: Eggs, White Sugar, Lemon Extract, Lemon Zest, Grated
If you're looking for a from-scratch lemon sponge cake recipe, look no further. This homemade version is moist, flavorful, and perfect for any special occasion. The secret to its deliciousness is using fresh lemon juice and zest in the batter and the glaze. It's a labor of love, but the end result is worth it.
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Pantespani | Lemon Sponge Cake
Main Ingredients: Cake, Eggs, Sugar, Cake Flour, Baking Powder, Lemon
Pantespani is a Greek lemon sponge cake that is popular for its light and fluffy texture. It's made with semolina flour, which gives it a unique and slightly grainy texture. The lemon syrup soaked into the cake makes it incredibly moist and flavorful. It's a delightful twist on a classic lemon sponge cake.
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Cinnamon And Lemon Sponge Cake
Main Ingredients: Sugar, All Purpose Flour, Eggs, Baking Powder, Cinnamon
The combination of cinnamon and lemon may seem unusual, but in this sponge cake, it works wonders. The warm and spicy flavor of cinnamon pairs beautifully with the bright and tangy taste of lemon. It's a winning combination that will have your taste buds dancing.
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Ciambella, Italian Lemon Sponge Cake
Main Ingredients: All Purpose Flour, Baking Powder, Large Eggs
Ciambella is a traditional Italian lemon sponge cake that is typically served for breakfast or as an afternoon snack. It's a simple yet delicious cake that is perfect for any occasion. The addition of lemon zest and juice gives it a refreshing and bright flavor. It's a staple in Italian households and will soon become a favorite in yours too.
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Easter Lemon Sponge Cake (Vegan)
Main Ingredients: Almond Milk, Lemon, Caster Sugar, Sunflower Oil
This vegan lemon sponge cake is perfect for those with dietary restrictions or for anyone looking for a healthier option. It's made with plant-based ingredients, but you won't even notice the difference. The lemon glaze on top adds a burst of flavor and sweetness. It's a guilt-free treat that everyone can enjoy.
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Best Lemon Cake (Lemon Sponge Cake)
Main Ingredients: Lemon Juice, Butter, Caster Sugar, Medium Eggs, Self
If you're on the hunt for the best lemon cake recipe, look no further. This lemon sponge cake is moist, fluffy, and bursting with lemon flavor. The addition of Greek yogurt in the batter gives it a subtle tanginess and makes it extra moist. It's a must-try for any lemon lover.
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Lemon sponge cake
Main Ingredients: Eggs, Sugar, Fresh Lemon Juice, Lemon Rind, Cornstarch
Karaage, or Japanese fried chicken, is a popular street food in Japan. The chicken is marinated in a flavorful mixture of soy sauce, ginger, and garlic before being coated in flour and fried until crispy. The result is a deliciously juicy and flavorful chicken that will have you wanting more.
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Japanese Street Food - Chicken Karaage
Main Ingredients: Chicken Leg, Sake, Soy Sauce, Ginger, Potato Starch
This elegant dessert is perfect for a special occasion or a fancy dinner party. The lemon sponge cake is soaked in a triple sec syrup and topped with fresh strawberries macerated in more triple sec. The combination of the tangy lemon and the sweet strawberries is simply divine. It's a dessert that will impress your guests and leave them wanting more.
For those with dietary restrictions, this eggless and butterless lemon sponge cake is a game-changer. It's made with simple ingredients such as flour, sugar, and oil, but it still manages to be moist and delicious. The lemon glaze on top adds a burst of flavor and sweetness. It's a perfect option for anyone looking for a healthier and lighter dessert.
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Lemon Sponge Cake (Egg-less & Butter-less)
Main Ingredients: Maida, Baking Soda, Baking Powder, Curd, Powdered
This cheesecake is a fusion of Japanese and American flavors. It has the light and airy texture of a Japanese cotton cheesecake, but with the addition of cream cheese for a richer and creamier flavor. It's a delicious and unique twist on a classic dessert.
This Japanese-style cheesecake is a must-try for any cheesecake lover. It's light, fluffy, and not too sweet, making it the perfect dessert for a hot summer day. The addition of lemon juice and zest gives it a refreshing and zesty flavor. It's a crowd-pleaser that will leave everyone wanting more.
This homemade version of the popular Japanese ginger salad dressing is a healthier and tastier option than the store-bought versions. Made with fresh ingredients such as ginger, soy sauce, and sesame oil, it adds a delicious Asian twist to any salad. It's a simple yet flavorful dressing that is sure to become a staple in your kitchen.
This lemon sponge cake is taken to the next level with the addition of fresh raspberries. The tartness of the raspberries pairs beautifully with the tangy lemon, creating a burst of flavor in every bite. It's a perfect dessert for a summer barbecue or a picnic in the park.
This lemon sponge cake is a delicious dessert option for those celebrating Passover. It's made without any leavening agents, making it kosher for the holiday. The lemon juice and zest add a bright and refreshing flavor, perfect for ending a holiday meal. It's a Passover-friendly dessert that everyone will love.
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Passover Lemon Sponge Cake
Main Ingredients: Eggs, White Sugar, Orange Juice, Lemon, Orange, Potato
This Japanese-inspired cocktail is a must-try for any sake lover. The hot sake is mixed with a honey and lemon syrup, creating a warm and comforting drink with a touch of sweetness and tanginess. It's the perfect drink to cozy up with on a chilly evening.
Ingredients You Will Need
Flour
The main ingredient in this cake is flour, which provides the structure and texture. It is important to use cake flour instead of all-purpose flour as it has a lower protein content, resulting in a lighter and softer cake.
Sugar
Sugar not only adds sweetness but also helps to create a moist and tender cake. It is recommended to use granulated white sugar for the best results.
Eggs
Eggs play a crucial role in this recipe as they provide the necessary moisture and structure. It is important to use room temperature eggs for easier mixing and to achieve a light and airy cake.
Lemon Juice and Zest
As the star of this recipe, lemon juice and zest add a refreshing and tangy flavor to the cake. It is important to use freshly squeezed lemon juice and finely grated lemon zest for the best flavor.
Milk
The milk in this recipe adds moisture and helps to create a tender crumb. It is recommended to use whole milk for a richer and creamier texture.
The Process of Making Japanese Lemon Sponge Cake
Step 1: Preheat and Prepare
Preheat your oven to 320°F (160°C) and line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Step 2: Sift the Dry Ingredients
In a medium bowl, sift together 1 cup of cake flour and 1/2 cup of sugar. This step ensures that there are no lumps in the flour and helps to create a lighter and fluffier cake.
Step 3: Beat the Eggs
In a separate large bowl, beat 4 room temperature eggs with an electric mixer on high speed for 5 minutes. This step is crucial as it adds air to the eggs, creating a light and airy cake.
Step 4: Add the Lemon Juice and Zest
Once the eggs have tripled in volume, add in 1/4 cup of freshly squeezed lemon juice and 1 tablespoon of finely grated lemon zest. Beat for an additional 1 minute until well combined.
Step 5: Fold in the Dry Ingredients
Gently fold in the dry ingredients into the egg mixture using a spatula. Make sure to not overmix as this will deflate the air in the eggs, resulting in a dense cake.
Step 6: Add the Milk
In a small saucepan, heat 1/4 cup of whole milk until it reaches a simmer. Slowly pour the hot milk into the batter while continuously folding with the spatula.
Step 7: Bake and Cool
Pour the batter into the prepared pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Final Tips and Tricks
- For a more traditional flavor, substitute 1 tablespoon of honey for the sugar.
- To make a gluten-free version, replace the cake flour with 1 cup of gluten-free flour, 1/4 teaspoon of xanthan gum, and 1/4 teaspoon of baking powder.
- For a fancier presentation, dust the top of the cake with powdered sugar or top with fresh berries.
- The cake can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days.
In Conclusion
The Japanese lemon sponge cake is a unique and delicious dessert that is sure to impress. With the right ingredients and techniques, you can create a light and airy cake with a refreshing lemon flavor. Whether you are new to baking or a seasoned pro, this recipe is a must-try for any dessert lover. Enjoy!
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