A traditional Japanese sponge cake with a moist, springy texture and glossy golden top. Made with just eggs, sugar, honey, flour, and milk for an incredibly light and delicate cake perfect for teatime.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Prep your pan and oven: Preheat your oven to 180°C (top and bottom heat). Line a 23 x 23 cm square cake tin with baking paper. Set aside.
Whip the eggs and sugar: Using a stand mixer fitted with the whisk attachment, add eggs and sugar to the bowl. Beat at 37°C for 8 minutes until light and fluffy.
Incorporate milk and honey: Add milk and honey. Continue mixing at 37°C for another 2 minutes until well combined.
Fold in the flour: Sift in the cake flour. Gently fold it into the batter by hand using a spatula. Be careful not to overmix, or your batter may collapse.
Bake the cake: Pour the batter into the prepared cake tin. Bake at 180°C for 20 minutes, then cover with foil to prevent over-browning and bake for another 20–25 minutes.
Cool upside down: Let the cake cool in the pan for 5 minutes. Then carefully remove it and flip it upside down onto a cooling rack. Let it cool for 40 minutes to retain its shape and texture.
Slice and serve: Slice the cake into neat rectangular pieces. Enjoy on its own or with a warm cup of green tea.
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