Japanese Kasutera Cake With Fresh Fruit, Strawberry Jam and Yogurt Icing

For my birthday this year I experimented with Japanese kasutera, and found this one to be one of most satisfying cakes I have tasted.  Its texture is like that of a pound cake, however its flavour is light, fluffy, and tinted with citrus.  In combination with the icing and just a bit of jam, it proves a treat that doesn't allow for many leftovers.  The fresh fruit adds an additional burst of flavour.

I am not well-informed on the subject, but the word "kasutera" actually derives from the Spanish (or Portuguese?) "Castella."  So the roots of this cake may actually be early European, however I'm sure the cake was modified slightly when it reached Japan.  It is very popular at festivals and events.

Ingredients:
6 eggs
1 5/8 cup (180g) organic cane sugar
1 heaping 3/4 cup (200g) flour
1 tablespoon (15ml) orange or lemon zest (I used lemon)
1/5 cup (50 ml) vanilla soy milk
1/5 cup (50ml) fresh squeezed orange juice
1/4 cup (60 ml) honey
3/8 cup (90 ml) vegetable oil

Preheat oven to 350 degrees Farenheit, 10-15 degrees lower for convection ovens.
Butter and flour two round cake pans (I used 8"x1.5") and line with fitted wax paper.

I highly suggest using a mix-master for this cake in order to obtain the correct light texture!

First, whip the eggs and sugar on high (8-10) speed for 5-7 mins.
Then, on medium (6-7) speed add the flour, the milk, then juice.
Mix for another 3-5 minutes, then add the zest, honey, and oil.
Mix on low to medium speed for another 5 or 10 minutes. 

Bake for 10 minutes at 350 F, then lower the temperature to 325 F for 45 minutes, or until the tops are golden brown and a cake tester pulls out clean.
Remove from the pan and cool.  To achieve the affect of my cakes, cool face down on cooling racks.

Icing:
This recipe is very much to your taste.  The first batch I made used butter and I found it too greasy, so I remade it without.  I had leftover icing afterward, which made several tasty fruit parfait desserts in nights following.
1 to 1 1/2 cups yogurt
1 cup shifted sugar or icing sugar
1/4 cup butter (optional or to taste)
4 tsp honey

Cream all ingredients on high speed for 30 minutes, and refrigerate overnight.  It will be runny when you put it in the fridge and perhaps even when icing the cake, however if you refrigerate the cake after it will harden more.

For the strawberry jam:
I spread on organic sugar-free jam, however you could also melt it in a saucepan over low-med heat, and allow to cool for a more glaze-like texture.

Assembly:

Take the two cake layers and place each on a separate plate, design-side facing up.  Lather with strawberry jam, and then gently flip one layer on top of the other, so the two jam sides stick together.

Lather with spoonfuls of icing until thickly coated.

Wash and dry fresh strawberries and blackberries, and arrange in your desired pattern on top. 

If desired you can refrigerate the cake after this, or serve immediately.  It goes very well with vanilla ice cream too. 

Itadakimasu!