Description Edit

Japanese Sponge Cake


Kasutera - Japanese Sponge Cake

Ingredients Edit

Directions Edit

  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.
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