Japanese Sponge Cake (Kasutera) Recipe
(serves  6-8)

5
150 g/ 2/3 cup
60 ml/ 1/4 cup
3/4 tsp
90 g/ 3/4 cups

23 cm/ 9 in square

eggs
caster (superfine) sugar
honey
baking powder
plain (all-purpose) flour
icing (confectioners') sugar for dusting
cake tin, greased and floured

Method:

1. Preheat oven to 350 ^oF (180 ^oC, gas 4).

2. In a medium bowl, beat the eggs until frothy, then gradually beat in the sugar and honey. Continue beating until the mixture is thick and pale and the beaters leave a ribbon trail, about minutes.

3. Sift the baking powder and flour together, then sift them into the bowl.

4. Gently fold the dry ingredients into the egg mixture until just combined, then carefully pour the mixture into the prepared cake tin.

5. Bake for 30 minutes, then transfer to a wire rack and leave to cool completely.

6. Dust with icing sugar and cut into squares before serving.

PREPARATION TIME: 10 minutes                                COOKING TIME: 30 minutes

 

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