Honey Lemon Sponge Cake(Kastutera)

* Exported from MasterCook *

Honey Lemon Sponge Cake (Kastutera)

Recipe By : Lisa Oh (lisa_o@msn.com)
Serving Size : 1 Preparation Time :0:00
Categories : Dessert: Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
plus 1 tablespoon
1/4 cup honey
1 teaspoon vanilla
1 teaspoon lemon extract
1/4 teaspoon salt
7 large eggs -- separated
1 cup cake flour -- sifted
1/8 teaspoon cream of tartar

1. Preheat oven to 325F. Use parchment to line the bottom of a 10 inch tube
pan, preferably with a removable bottom. 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.

2. Wash beaters. 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.

3. Bake 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.


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NOTES : This recipe is adapted from the Kastutera recipe in "Japanese Cooking
for the American Table" by Susan Fuller Slack. It is a wonderful cookbook,
with recipes that are interesting and *very* authentic. If you like Japanese
food, check it out.