Rating: 4 stars
1 Ratings
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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

50 mins
10 mins
1 hr 30 mins
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