Japanese Sponge Cake Kasutera
Delight in the delicate charm of Japanese Sponge Cake, or Kasutera, a traditional treat that combines a cloud-like texture with a rich, honey-kissed sweetness. This classic dessert is an airy yet moist sponge cake, made with simple ingredients like eggs, sugar, cake flour, and a touch of milk infused with honey for a subtle floral note. Its unique preparation involves beating the eggs until fluffy to achieve its signature light structure, then baking low and slow for a perfectly golden crust. After baking, the cake is wrapped and rested overnight, allowing the flavors to meld and the texture to become irresistibly tender. Perfectly paired with a cup of green tea for an authentic Japanese dessert experience, this Kasutera recipe is ideal for tea-time gatherings or as a light, sophisticated treat anytime. A timeless cake that celebrates simplicity, elegance, and tradition!
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Ingredients
- 4 large Eggs
- 150 grams Granulated sugar
- 2 tablespoons Honey
- 1 tablespoon Milk
- 120 grams Cake flour
- 1 teaspoon Vegetable oil (for greasing the pan)
- 1 sheet Parchment paper
Directions
Step 1
Preheat your oven to 160°C (320°F). Lightly grease a loaf pan (approx. 8-inch by 4-inch) with vegetable oil and line it with parchment paper, ensuring enough overhang for easy removal later.
Step 2
In a small bowl, mix honey and milk until well combined. Set aside.
Step 3
In a large mixing bowl, combine the eggs and granulated sugar. Using a hand mixer or stand mixer, beat on high speed for about 5-7 minutes, or until the mixture becomes pale, thick, and fluffy. This step is crucial for creating the sponge cake's signature texture.
Step 4
Reduce the mixer speed to low and add the honey-milk mixture. Mix until just incorporated.
Step 5
Sift the cake flour over the egg mixture in 2-3 additions. Gently fold the flour in using a spatula, being careful not to deflate the batter. Use a folding motion to ensure the flour is evenly incorporated without overmixing.
Step 6
Pour the batter into the prepared loaf pan, tapping the pan gently on the counter to release any large air bubbles.
Step 7
Place the pan on the middle rack of the oven and bake for 45-50 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
Step 8
Remove the pan from the oven and place it on a wire rack to cool for 5-10 minutes. While the cake is still warm, carefully lift it out of the pan using the parchment paper.
Step 9
Wrap the warm cake (with the parchment paper still on) tightly in plastic wrap and let it cool completely at room temperature for a minimum of 4 hours, or preferably overnight. This helps the texture develop further and enhances the flavors.
Step 10
Once fully cooled, remove the plastic wrap and parchment paper. Trim the edges for a clean, polished look before slicing into thick, even pieces.
Step 11
Serve plain, or pair with tea for an authentic Japanese experience. Enjoy!
Nutrition Facts
| Serving size | 532.3 grams (532.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1471 |
| Total Fat 25.00g | 32% |
| Saturated Fat 7.30g | 37% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 745mg | 248% |
| Sodium 294mg | 13% |
| Total Carbohydrate 278.30g | 101% |
| Dietary Fiber 3.20g | 11% |
| Total Sugars 186.20g | |
| Protein 37.50g | 75% |
| Vitamin D 171IU | 853% |
| Calcium 151mg | 12% |
| Iron 5mg | 29% |
| Potassium 450mg | 10% |
Source of Calories