Castella - Japanese Sponge Cake

Yujai's Note:

This is originally from Spain, and had become a speciality of Nagasaki Japan. Although this recipe did not give me what I was expecting, this ultra light and airry like honey flavoured cake is a happy accident of the evening

• Total Time: 1 hrs 15 mins
• Prep Time: 30 mins
• Cook Time: 45 mins

Ingredients:

Servings: 2

• 1 cup granulated sugar
• 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
• 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)

Directions:

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.