Castella - Japanese Sponge Cake

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 2
• 1 cup granulated sugar
• 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 (optional-if using omit the lemon extract) or 1 tablespoon unsweetened cocoa powder (optional-if using omit the lemon extract)

Recipe

• 1 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.
• 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.