Kasutera

Description
Japanese Sponge Cake

Ingredients

 * 1 cup + 1 tablespoon granulated sugar
 * ¼ cup honey
 * 1 teaspoon vanilla extract
 * 1 teaspoon lemon extract
 * ¼ teaspoon salt
 * 7 large eggs, separated
 * 1 cup cake flour, sifted
 * ⅛ teaspoon cream of tartar
 * 1 tablespoon green tea powder or unsweetened cocoa powder (optional-if using omit the lemon extract)

Directions

 * 1) Preheat oven to 325°F (160°C).
 * 2) Use parchment to line the bottom of a 10-inch tube pan, preferably with a removable bottom or 2 (8 x 4-inch) loaf pans. Grease the parchment.
 * 3) In a large bowl, whisk 1 cup sugar, honey, vanilla, lemon extract, and salt into egg yolks.
 * 4) Place bowl in a large pan of hot water.
 * 5) With an electric mixer, beat about 5 minutes on medium-high speed until pale yellow and doubled in volume.
 * 6) Gently fold in sifted flour
 * 7) In a large bowl, beat egg whites in electric mixer on a low speed 1 minute, increasing speed to medium-high.
 * 8) When foamy, sprinkle in 1 tablespoon sugar and cream of tartar.
 * 9) Beat until stiff but not dry.
 * 10) With a spatula, fold the egg whites in thirds. Pour batter into pan.
 * 11) Tap gently on the counter to remove air bubbles
 * 12) Place on middle rack of oven 35 to 45 minutes or until golden brown.
 * 13) When done, cake sides will pull away from pan slightly; top will be flat and feel spongy when pressed with finger.
 * 14) Cool 20 minutes.
 * 15) Run a small knife between edge of cake and pan. Remove from pan carefully.
 * 16) Pull off parchment and cool completely.
 * 17) Serve or store airtight.