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Japanese Sponge Cake (Kasutera) Recipe

Japanese Sponge Cake (Kasutera)

Japanese Sponge Cake (Kasutera) Recipe

Ingredients :

    • 5 large eggs
    • 150 g (5 oz) Caster sugar
    • 60 ml (¼ cup) honey
    • 3/4 teaspoon baking powder
    • 90 g (3 oz) all-purpose flour
    • Caster sugar for dusting

Method :

    1. Preheat oven to 180°C (350°F). Grease and flour a 221/2-cm (9-in) square baking pan.
    2. Break the eggs in a bowl and beat until frothy. Beat in the sugar and honey gradually. Continue beating until the mixture is thick and pale and the beaters leave a thin ribbon, about 12 minutes.
    3. Sift the baking powder and flour together into the bowl with the egg mixture.
    4. Gently fold the dry ingredients into the egg mixture until just combined, and carefully pour the mixture into the prepared cake pan.
    5. Bake for 30 minutes. Remove from the heat and leave to cool on a wire rack.
    6. Dust with caster sugar and cut into squares before serving.

Serves 6 to 8
Preparation time : 10 mins