Japanese Sponge Cake (Kasutera)
photo by ChefLee
- Ready In:
- 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.
Questions & Replies
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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.
This was very good. Had some on a recent trip to Japan and was so glad I found a recipe to share with everyone back in the States. Followed the recipe exactly, however my husband asked me to drizzle honey over it and he enjoyed that more than with the dusting of sugar. Will be making this one again! Thanks!
I love this cake. When I used to live in Japan, I would buy Kasutera at the stores. When I came across this recipe I decided to try it because it seems so easy. I did use an 8x8 square pan. You definately need to use a mixer. I baked it and it came out light and fluffy. I will definately make this for my family again.