Castella - Japanese Sponge Cake
photo by Yujai
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 236.59 ml granulated sugar
- 14.79 ml granulated sugar
- 59.14 ml honey
- 4.92 ml vanilla extract
- 4.92 ml lemon extract
- 1.23 ml salt
- 7 large eggs, separated
- 236.59 ml cake flour, sifted
- 0.61 ml cream of tartar
- 14.79 ml green tea powder (optional-if using omit the lemon extract) or 14.79 ml unsweetened cocoa powder (optional-if using omit the lemon extract)
directions
- 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.
- 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.
- 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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