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Japanese sponge cake Calories
Very light, moist and fluffy texture, low fat, classic Japanese cake
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 slice (medium) of Japanese sponge cake (50 g) has 125 calories. That works out to 250 calories per 100 g. It contains 24 g of carbs, 3 g of protein, 2 g of fat and 0.3 g of fiber. Its 0.1 mg of B2 covers 6% of the Daily Value. Its glycemic index is 65 (high), so it raises blood sugar quickly.
Japanese sponge cake Nutrition Facts
Selected: 1 slice (medium) · 50 g
125
KCAL / 50G
Carbs
24g
· 9% DV
Protein
3g
· 6% DV
Fat
2g
· 3% DV
Fiber
0.3g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 76% · Protein 10% · Fat 14%
Japanese sponge cake nutrition facts table · 1 slice (medium) (50 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 125 kcal | |
| Total fat | 2 g | 3% |
| Saturated fat | 0.6 g | 3% |
| Trans fat | 0 g | |
| Sodium | 60 mg | 3% |
| Total carbohydrate | 24 g | 9% |
| Fiber | 0.3 g | 1% |
| Protein | 3 g | 6% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Slice of Japanese sponge cake?
| Serving | Amount | Calories |
|---|---|---|
| 1 slice (medium) | 50 g | 125 kcal |
| 1 slice (thin) | 30 g | 75 kcal |
| 1 serving (medium) | 60 g | 150 kcal |
| 1 slice (thick) | 80 g | 200 kcal |
| 100 g | 100 g | 250 kcal |
| 1 piece (small) | 100 g | 250 kcal |
| 1 serving (large) | 120 g | 300 kcal |
| 1 piece (large) | 150 g | 375 kcal |
| 1 piece (extra large) | 200 g | 500 kcal |
Calculated from 250 calories per 100 g.
Frequently Asked Questions About Japanese sponge cake
What is Japanese sponge cake?
Japanese sponge cake is a light, airy cake made by incorporating whipped eggs into the batter. The name can describe more than one Japanese-style sponge, so recipes vary in whether they include milk or a little oil.
How do you make Japanese sponge cake fluffy?
To make Japanese sponge cake fluffy, whip the eggs and sugar until voluminous, then fold in sifted flour gently. Avoid vigorous mixing after adding the flour, which knocks out the air that gives the cake its lift.
Why does Japanese sponge cake collapse after baking?
Japanese sponge cake often collapses when its centre is underbaked, the egg foam loses air, or the oven door is opened too early. Bake it through and let the cake settle gradually rather than exposing it to a sudden temperature change.
Is Japanese sponge cake the same as Japanese cheesecake?
No, Japanese sponge cake is not the same as Japanese cheesecake. Sponge cake gets its lift mainly from whipped eggs, while Japanese cheesecake contains cream cheese and has a softer, more custard-like texture.
Is Japanese sponge cake the same as castella?
Not always. Castella is a particular Japanese sponge cake with its own baking tradition and characteristic texture, while “Japanese sponge cake” is a broader description that can refer to several styles.
What ingredients are in Japanese sponge cake?
Japanese sponge cake commonly contains eggs, sugar and flour; some versions also use milk and a small amount of oil. The exact ingredients depend on the style, so a castella-style cake may differ from a softer, milk-based sponge.
How do you keep Japanese sponge cake from getting dry?
Keep Japanese sponge cake from drying out by taking it out of the oven as soon as it is baked through and storing it in an airtight container once cool. Refrigerate cakes topped or filled with cream.
What should you serve with Japanese sponge cake?
Japanese sponge cake pairs well with tea, fresh fruit or lightly sweetened whipped cream. Its delicate crumb also works as a base for layered cakes, but add moist toppings close to serving so the sponge does not turn soggy.
Can you freeze Japanese sponge cake?
Yes, Japanese sponge cake can be frozen. Cool it completely, wrap individual slices tightly, and thaw them while still wrapped at room temperature; this helps prevent the surface from becoming wet as it defrosts.
Why is Japanese sponge cake baked in a water bath?
Some Japanese sponge cake recipes use a water bath to provide gentler, more even heat and help the cake stay moist. It is not required for every style, so follow the method specified for your particular recipe.
Japanese sponge cake Vitamins & Minerals
Vitamins
B2
0.08mg · 6% DV
Biotin
1.5µg · 5% DV
B12
0.1µg · 4% DV
Vitamin A
30µg · 3% DV
Minerals
Phosphorus
30mg · 4% DV
Selenium
2µg · 4% DV
Sodium
60mg · 3% DV
Iron
0.35mg · 2% DV
Potassium ⭐
30mg · 1% DV
Japanese sponge cake Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Japanese sponge cake
To burn the 125 calories in 1 slice (medium) (50 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Japanese sponge cake?
Japanese sponge cake is a classic Japanese cake made from an airy batter of eggs, flour and sugar. Carefully whipped eggs give it its characteristic soft, moist crumb, which is lighter than that of many richer cakes.
In Japan, it may be served plain or used in fruit-and-cream cakes, including the familiar strawberry shortcake. Elsewhere, it works well as a simple teatime or coffee-break slice. Its nutrition is mainly carbohydrate; per 100 g, it provides 48 g of carbohydrates and 4 g of fat. For a lighter serving, enjoy it plain or pair a modest slice with fresh fruit.
How Nutritious Is Japanese sponge cake?
Nutrient density
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Japanese sponge cake Processed?
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Japanese sponge cake Contain Allergens?
Contains these allergens:
Which Diets Is Japanese sponge cake Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Japanese sponge cake Fat Profile
SATURATED
0.6g
MONOUNSATURATED
0.65g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 12.5:1
Above the ideal 4:1 (12.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.