Japanese Green Tea Kasutera Cake

READY IN: 1hr 5mins
Recipe by CaliforniaJan

Kasutera is a delicate and light sponge cake originally imported by Portuguese to Nagasaki, Japan in the 16th century. Note...this cake is a sponge cake and there is no baking powder in the recipe. The eggs are meant to provide the leavening.

Top Review by Sarah_Jayne

I hate giving low ratings but I simply couldn't get this recipe to work. I have been over the directions several times and can't find anywhere I went wrong but the cake just wouldn't bake. After an hour of it baking and still not coming close to having a knife come out clean, I gave up and took it out and found it hadn't risen at all. Having since looked at several green tea cake recipes on here I am wondering if it is missing baking powder? Thank you though and if the recipe is missing anything I will be happy to try it again and re-rate if it is fixed. Made for the Zee Zany Zest Cooks for ZWT 6.

Ingredients Nutrition


  1. Line a large loaf pan or two small loaf pans with waxed paper.
  2. Mix honey in warm milk and set aside.
  3. Sift flour and green tea powder together a few times and set aside.
  4. Preheat the oven in 350 degrees. Whisk eggs in a large bowl using an electric hand-mixer, adding sugar gradually. Place the bowl over warm water in another large bowl and whisk eggs until they become light yellow (almost white). Mix the milk and honey mixture inches Add sifted flour in the bowl and mix gently with a spatula. Pour the batter in lined loaf pan and tap the pan gently on the table to release any air bubbles.
  5. Bake at 350 degrees F for about 10 minutes and turn down oven to 280 degrees F and bake for about 40 minutes, or until done. Cool in pan for 5 minutes and then turn out on a platter.
  6. Remove the waxed paper and cool the kasutera. Tastes even better the next day.
  7. *Matcha is finely-milled Japanese green tea. It is a common ingredient in many Japanese sweets including green tea ice cream.

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