Honey Sponge Cake (Kasutera) Honey Sponge Cake (Kasutera)

Honey Sponge Cake (Kasutera) Image by: Honey Sponge Cake (Kasutera) Author: Canadian Living

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: November 2010



Place eggs in warm water; let stand for 10 minutes.

In stand mixer on medium-high speed or in large bowl with hand mixer on high speed, beat eggs, salt and cream of tartar until foamy. Beat in honey. Gradually beat in sugar until thickened and pale yellow, about 10 minutes. Beat in orange rind.

Sift flour with baking powder over egg mixture and gently fold in. Scrape into parchment paper–lined 8-inch (2 L) square metal cake pan.

Bake in 350°F (180°C) oven until tester inserted in centre comes out clean, about 25 minutes. Let cool in pan on rack for 10 minutes. Remove from pan; peel off paper and let cool on rack. (Cake will sink slightly in centre as it cools.) Dust with icing sugar, if desired, or wrap in plastic wrap and store for up to 24 hours.

Nutritional facts Per serving: about

  • Sodium 67 mg
  • Protein 5 g
  • Calories 168.0
  • Total fat 3 g
  • Potassium 58 mg
  • Cholesterol 116 mg
  • Saturated fat 1 g
  • Total carbohydrate 31 g


  • Iron 7.0
  • Folate 18.0
  • Calcium 3.0
  • Vitamin A 4.0
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Baking & Desserts

Honey Sponge Cake (Kasutera)