Japanese Sponge Cake (Kasutera)

READY IN: 45mins
Recipe by sizzlera

A light sweet cake.

Top Review by ChefLee

This was definitely sponge cake! It was verging on too spongy. I had made some fresh whipped cream and it was definitely better with a dollop of cream on top(what isn't?). I was really wanting the consistency of Twinkies and it was a little rubbery instead. I wonder if there are too many eggs to flour in this recipe? The flavors of the cake are delicious, I just wish the cake had been lighter and fluffier.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Beat eggs until frothy; gradually add in confectioners' sugar and honey; beat until mixture leaves ribbons (12 minutes).
  3. Sift baking powder and flour together; sift into bowl.
  4. Gently fold in dry ingredients until just combined.
  5. Carefully pour into greased cake tin.
  6. Bake for 30 minutes.
  7. You can also steam this cake for a traditional cake that is springy and light.

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