Prep 30m Cook 50m Additional 10m Ready In 1h 30m
Servings 6 servings Calories 709.8

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 Ingredients

  • 1 teaspoon butter, softened, or as needed
  • 1 ⅓ cups superfine sugar
  • 5 tablespoons honey, divided
  • 3 ⅓ fluid ounces milk
  • 8 eggs
  • 1 ⅓ cups superfine sugar
  • 1 ⅓ cups all-purpose flour, sifted twice
  • 1 cup sweet bean paste

Cooking Directions

  1. 1 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.
  2. 2 Bring a saucepan of water to a boil; pour into a large bowl.
  3. 3 Whisk 1/4 cup honey and milk together in a bowl until smooth.
  4. 4 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.
  5. 5 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.
  6. 6 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.

Nutrition Facts

  • Calories 709.8
  • Carbohydrate 148.5 g
  • Cholesterol 251.1 mg
  • Fat 8.1 g
  • Fiber 2.9 g
  • Protein 14.7 g
  • Saturated Fat 2.8 g
  • Sodium 108 mg
  • Sugar 104.7 g

Chef's Notes

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


  1. 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 - Read more ...

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more