Japanese Sponge Cake Recipe

How to make it

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• 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.