Sponge Cake (Kasutera) Recipe
Japanese Recipes

Ingredients

5
150 g/5 oz
75 g/3 oz
75 g/3 oz
3/4 tsp
2 tbsp

eggs, beaten
sugar
honey
plain flour
baking powder
icing sugar to decorate

Method:

1. Put the eggs in a bowl, then gradually beat in the sugar and honey. Beat for about 10 minutes until thick and pale, using an electric beater if possible. Sift the flour and baking powder together, then fold gently into the egg mixture.

2. Pour the mixture into a greased and floured 23 cm/9 inch square cake tin (pan). Bake in a preheated moderate oven (180C/350F) for 30 minutes. Leave the cake in the tin (pan) for 10 minutes, then transfer to a wire rack and leave to cool completely.

3. Sprinkle with icing (confectioners) sugar. Cut into squares before serving. MAKES ONE 23cm/9inch CAKE