Kasutera is a Japanese traditional sponge cake. With its angel food-like texture and its delicate flavor of honey, this cake is just perfect. Serve with adzuki paste (Japanese red bean paste) and ice cream.

~melissa~
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Line a cake pan with parchment paper. Butter the paper and sprinkle with 1 teaspoon superfine sugar.

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  • Bring a saucepan of water to a boil; pour into a large bowl.

  • Whisk 1/4 cup honey and milk together in a bowl until smooth.

  • Beat eggs with an electric mixer in a bowl placed over the hot water. Gradually add 1 1/3 cup superfine sugar; beat until smooth and mixture is warm. Remove bowl of egg mixture from the bowl of hot water and cool to room temperature, about 5 minutes. Return bowl of egg mixture to the hot water and continue beating. Repeat this process a few times until batter is foamy and thick.

  • Pour milk mixture into egg mixture and mix well using a spatula; stir in sifted flour until batter is mixed. Pour batter into the prepared cake pan.

  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 50 minutes. Spread the remaining 1 tablespoon honey over the top of cake. Serve slices with sweet bean paste and ice cream, if desired.

Editor's Note:

If you can't find canned sweet red bean paste, you can make your own with this recipe.

Nutrition Facts

710 calories; 8.1 g total fat; 251 mg cholesterol; 108 mg sodium. 148.5 g carbohydrates; 14.7 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 4 stars
09/13/2017
This recipe isn't bad. It's just not specific enough. I warmed the egg mixture and then wasn't sure if I was supposed to continue beating it while it cooled or not. I finally concluded that to mix it continuously on or off the hot water. Otherwise it separates while it cools. Also the recipe calls for 1 1/3 cup of sugar twice. By comparing this recipe to others I decided that was a misprint. I only added one of the two called for. I did not bake it 50 minutes. It was more like 35 minutes and that was almost too long. I checked doneness with toothpick Read More
(1)
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/13/2017
This recipe isn't bad. It's just not specific enough. I warmed the egg mixture and then wasn't sure if I was supposed to continue beating it while it cooled or not. I finally concluded that to mix it continuously on or off the hot water. Otherwise it separates while it cools. Also the recipe calls for 1 1/3 cup of sugar twice. By comparing this recipe to others I decided that was a misprint. I only added one of the two called for. I did not bake it 50 minutes. It was more like 35 minutes and that was almost too long. I checked doneness with toothpick Read More
(1)
Rating: 4 stars
09/13/2017
This recipe isn't bad. It's just not specific enough. I warmed the egg mixture and then wasn't sure if I was supposed to continue beating it while it cooled or not. I finally concluded that to mix it continuously on or off the hot water. Otherwise it separates while it cools. Also the recipe calls for 1 1/3 cup of sugar twice. By comparing this recipe to others I decided that was a misprint. I only added one of the two called for. I did not bake it 50 minutes. It was more like 35 minutes and that was almost too long. I checked doneness with toothpick Read More
(1)