Honey Sponge Cake (Kasutera)
22 people added this to their Recipe Box
Honey Sponge Cake (Kasutera)Visit www.canadianliving.com for full recipe details.1 user reviews.
Honey Sponge Cake (Kasutera)
Photography by Yvonne Duivenvoorden
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 168168 cal |
| pro | 5 g5g pro |
| total fat | 3 g3g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 31 g31g carb |
| fibre | 00 fibre |
| chol | 116 mg116mg chol |
| sodium | 67 mg67mg sodium |
| potassium | 58 mg58mg potassium |
| % RDI: | - |
| calcium | 33 calcium |
| iron | 77 iron |
| vit A | 44 vit A |
| folate | 1818 folate |
- Preparation time: 10 minutes
- Total time : 25 minutes
Ingredients
- 5 eggs 5 eggs
- 1 pinch salt 1 pinch salt
- 1 pinch cream of tartar 1 pinch cream of tartar
- 1/4 cup liquid honey 1/4 cup liquid honey
- 1/2 cup granulated sugar 1/2 cup granulated sugar
- 1/2 tsp grated orange rind 1/2 tsp grated orange rind
- 3/4 cup all-purpose flour 3/4 cup all-purpose flour
- 3/4 tsp baking powder 3/4 tsp baking powder
- Icing sugar , (optional)Icing sugar, (optional)
Preparation
Place eggs in warm water; let stand for 10 minutes.
In stand mixer on medium-high speed or in large bowl with hand mixer on high speed, beat eggs, salt and cream of tartar until foamy. Beat in honey. Gradually beat in sugar until thickened and pale yellow, about 10 minutes. Beat in orange rind.
Sift flour with baking powder over egg mixture and gently fold in. Scrape into parchment paper–lined 8-inch (2 L) square metal cake pan.
Bake in 350°F (180°C) oven until tester inserted in centre comes out clean, about 25 minutes. Let cool in pan on rack for 10 minutes. Remove from pan; peel off paper and let cool on rack. (Cake will sink slightly in centre as it cools.) Dust with icing sugar, if desired, or wrap in plastic wrap and store for up to 24 hours.
In stand mixer on medium-high speed or in large bowl with hand mixer on high speed, beat eggs, salt and cream of tartar until foamy. Beat in honey. Gradually beat in sugar until thickened and pale yellow, about 10 minutes. Beat in orange rind.
Sift flour with baking powder over egg mixture and gently fold in. Scrape into parchment paper–lined 8-inch (2 L) square metal cake pan.
Bake in 350°F (180°C) oven until tester inserted in centre comes out clean, about 25 minutes. Let cool in pan on rack for 10 minutes. Remove from pan; peel off paper and let cool on rack. (Cake will sink slightly in centre as it cools.) Dust with icing sugar, if desired, or wrap in plastic wrap and store for up to 24 hours.
Source : Canadian Living Magazine: November 2010
Related content
-
Chicken With Noodles, Shiitake Mushrooms and Snow Peas
Japanese udon noodles are usually served in a mild-flavoured broth, but here they star in a tasty...
-
-
-
