Green Tea Japanese Sponge Cake - Kasutera

INGREDIENTS

1 cup white flour

1 cup granulated sugar

1⁄4 cup honey

1 teaspoon vanilla extract

1 tablespoon green tea powder

1⁄4 teaspoon salt

7 large eggs

1⁄8 teaspoon cream of tartar

DIRECTIONS

Separate the egg whites from yolks into two large bowls.

Whisk sugar, honey, vanilla, green tea powder, and salt into egg yolks until everything is mixed together.

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 flour.

In the large bowl, beat egg whites in electric mixer on a low speed 1 minute, increasing speed to medium-high until eggs are foamy.

When the eggs are foamy, sprinkle in one tablespoon of sugar and cream of tartar.

Beat until the egg mixture is stiff.

Using a spatula, fold the egg whites gently so the bubbles in eggs are not destroyed.

Preheat oven to 325 degrees.

Use parchment to line the bottom of two loaf pans.

Grease the parchment.

Pour batter into pan.

Place pans 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 for 20 minutes.

Run a small knife between edge of cake and pan. Remove from pan carefully.

Pull off parchment and cool completely.

Cut, serve and enjoy!

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