Japanese Green Tea Sponge Cake
A traditional Japanese sponge cake believed to be originated from Portugal
1 cup white flour
1 cup 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
Preheat oven to 160 C.
Separate the egg whites from yolks into two different containers.
In a large bowl, whisk 1 cup sugar, honey, vanilla, green tea powder, and salt into egg yolks until everything is mixed together.
Place the 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 another large bowl, beat egg whites in electric mixer .
When the eggs are foamy, sprinkle in one tablespoon of sugar and cream of tartar. Beat until the egg mixture is stiff.
With a spatula, fold the egg whites gently into the creamy egg yolks mixture. Pour batter into pan.
Bake the cake for about 35 to 45 minutes or until golden brown. When done, cake sides will pull away from pan slightly.