Kasutera (Castella) Sponge Cake

sumber : file milis dapurbunda

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)

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

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.

posted by (alm) bunda Inong