Prep 15 mins
Cook 30 mins
A light sweet cake.
Make and share this Japanese Sponge Cake (Kasutera) recipe from Food.com.
- 5 large eggs
- 2⁄3 cup confectioners' sugar
- 1⁄4 cup honey
- 3⁄4 teaspoon baking powder
- 3⁄4 cup all-purpose flour
- confectioners' sugar, for dusting
- Preheat oven to 350 degrees Fahrenheit.
- Beat eggs until frothy; gradually add in confectioners' sugar and honey; beat until mixture leaves ribbons (12 minutes).
- Sift baking powder and flour together; sift into bowl.
- Gently fold in dry ingredients until just combined.
- Carefully pour into greased cake tin.
- Bake for 30 minutes.
- You can also steam this cake for a traditional cake that is springy and light.
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.
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
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!