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    You are in: Home / Recipes / Japanese Sponge Cake (Kasutera) Recipe
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    Japanese Sponge Cake (Kasutera)

    Japanese Sponge Cake (Kasutera). Photo by Chef*Lee

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    sizzlera's Note:

    A light sweet cake.

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    Units: US | Metric


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

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    Ratings & Reviews:

    • on August 13, 2009


      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.

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    • on August 09, 2009


      I've made this cake a few times now and I LOVE it! I was looking for an alternative to shortcake for strawberry shortcakes. Everyone loved it. My son was so excited to help make an exotic dish lol. Instant family favorite! Thanks for posting

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    • on September 17, 2008


      Very nice recipe. I was inspired to make this by an episode of Samurai Champloo. The cake is a big hit at home and at work. I, also, put honey, rather than powdered sugar, on top. Noms!

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    Read All Reviews (7)


    Nutritional Facts for Japanese Sponge Cake (Kasutera)

    Serving Size: 1 (128 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 319.8
    Calories from Fat 58
    Total Fat 6.4 g
    Saturated Fat 1.9 g
    Cholesterol 264.3 mg
    Sodium 157.0 mg
    Total Carbohydrate 55.9 g
    Dietary Fiber 0.6 g
    Sugars 37.5 g
    Protein 10.3 g

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