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.

Recipe Summary

30 mins
50 mins
10 mins
1 hr 30 mins
6 servings


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


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.

  • 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; protein 14.7g; carbohydrates 148.5g; fat 8.1g; cholesterol 251.1mg; sodium 108mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 0
Rating: 4 stars
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