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 ==
# 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.
Category:Cake flour Recipes
Category:Cocoa Recipes
Category:Cake Recipes
Category:Japanese Desserts
Category:Lemon extract Recipes