Does anyone have the recipe for Japanese sponge cake?

It is a very tender and moist cake...they are so goodDoes anyone have the recipe for Japanese sponge cake?
Ingredients:


1 cup plus 1 tablespoon granulated sugar


1/4 cup honey


1 teaspoon vanilla extract


1 teaspoon lemon extract


1/4 teaspoon salt


7 large eggs, separated


1 cup cake flour, sifted


1/8 teaspoon cream of tartar


1 tablespoon green tea powder or unsweetened cocoa powder (optional-if using omit the lemon extract)








Instructions:


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 completely. Serve or store airtight.





Makes 12-24 servings depending on which size cake pan you use.Does anyone have the recipe for Japanese sponge cake?
Thanks to all who helped Report Abuse

KASUTERA (CASTELLA)





2 Tbsp milk


2 Tbsp honey


4 eggs


3/4 cup sugar


3/4 cup bread flour, sifted





Line a large loaf pan or two small loaf pans with waxed paper. Mix honey in warm milk and set aside. Preheat the oven in 360 degrees F. Whisk eggs in a large bowl using an electric hand-mixer, adding sugar gradually. Place the bowl over warm water in another large bowl and whisk eggs until becomes light yellow (almost white). Mix the milk and honey mixture in. Add sifted flour in the bowl and mix gently with a spatula. Pour the batter in lined loaf pan and tap the pan gently on the table to release any air bubbles. Bake at 360 degrees F for about 10 minutes and turn down oven to 280 degrees F and bake for about 40 minutes, or until done. To check if the cake is done, poke it with a bamboo skewer. If the skewer comes out clean it's done. Flip the pan upside down on a cooking sheet or platter and remove the pan from the kasutera. Remove the waxed paper and cool the kasutera. Wrap it with plastic wrap until the next day. It tastes better the next day. Cut the kasutera into 3/4 inch thick slices.
Kasutera, or traditional Japanese sponge cake, is a wonderfully light dessert that is flavored with the subtle taste of green tea. Impress your guests with this yummy green tea sponge cake.





http://video.about.com/japanesefood/Japa鈥?/a>








http://en.wikipedia.org/wiki/Kasutera