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

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Chef's Notes

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

Reviews

  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 ...
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