Kasutera - Japanese Sponge Cake

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Contents 1 Description 1.1 Ingredients 1.2 Directions 1.3 Other Links 2 See also

[edit] Description

[edit] Ingredients

• 1 cup plus 1 tablespoon granulated sugar
  
• 1/4 cup honey
  
• 1 teaspoon vanilla extract
  
• 1 teaspoon lemon extract
  
• 1/4 teaspoon salt
  
• 7 large eggs, separated
  
• 1 cup cake flour, sifted
  
• 1/8 teaspoon cream of tartar
  
• 1 tablespoon green tea powder or unsweetened cocoa powder (optional-if using omit the lemon extract)

[edit] Directions

• Preheat oven to 325 degrees 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 completey. Serve or store airtight.

[edit] Other Links

[edit] See also