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