This Honey Lemon Sponge Cake, known as Kastutera in the Philippines, is a delicate and fluffy dessert that balances the sharp tang of lemon with the floral sweetness of honey. The texture is incredibly soft and airy, achieved by whipping egg whites to stiff peaks and folding them gently into the batter. It&# 226;ÂÂs an elegant yet simple cake that pairs beautifully with hot tea or coffee. Ideal for brunch, birthdays, or any occasion where a light, refreshing treat is desired, this cake showcases the importance of technique in baking. The subtle citrus aroma lifts the palate, while the honey adds a distinct depth of flavor that sugar alone cannot achieve.
Honey Lemon Sponge Cake (Kastutera
Description
This Honey Lemon Sponge Cake, known as Kastutera in the Philippines, is a delicate and fluffy dessert that balances the sharp tang of lemon with the floral sweetness of honey. The texture is incredibly soft and airy, achieved by whipping egg whites to stiff peaks and folding them gently into the batter. It&# 226;ÂÂs an elegant yet simple cake that pairs beautifully with hot tea or coffee. Ideal for brunch, birthdays, or any occasion where a light, refreshing treat is desired, this cake showcases the importance of technique in baking. The subtle citrus aroma lifts the palate, while the honey adds a distinct depth of flavor that sugar alone cannot achieve.Ingredients
Directions
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Preheat oven to 325ðF (165ðC).
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Line the bottom of a 10-inch tube pan with parchment paper and grease the parchment lightly.
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In a large heatproof bowl, whisk together 1 cup sugar, honey, vanilla extract, lemon extract, salt, and the egg yolks.
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Place the bowl over a pan of simmering water (double boiler), ensuring the bottom of the bowl does not touch the water.
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Using an electric mixer, beat the mixture on medium-high speed for about 5 minutes, until it turns pale yellow and doubles in volume.
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Remove the bowl from the heat. Gently fold in the sifted cake flour until just combined.
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Wash and dry the mixer beaters thoroughly.
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In a clean, large bowl, beat the egg whites on low speed for 1 minute until foamy.
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Increase speed to medium-high and sprinkle in the 1 tablespoon of sugar and cream of tartar.
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Beat until stiff peaks form, being careful not to overbeat until dry.
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Gently fold one-third of the egg whites into the yolk mixture to lighten it.
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Fold in the remaining egg whites in two additions, mixing gently until no white streaks remain.
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Pour the batter into the prepared tube pan.
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Tap the pan gently on the counter a few times to release any trapped air bubbles.
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Bake on the middle rack for 35 to 45 minutes, or until the cake is golden brown and pulls away slightly from the sides.
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The top should be flat and feel spongy when lightly pressed.
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Cool the cake in the pan for 20 minutes.
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Run a small knife around the edge to loosen the cake.
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Carefully remove the cake from the pan, peel off the parchment paper, and cool completely on a wire rack.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 232.2kcal
- % Daily Value *
- Total Fat 2.5g4%
- Saturated Fat 0.5g3%
- Cholesterol 180mg60%
- Sodium 85mg4%
- Total Carbohydrate 45.0g15%
- Dietary Fiber 0.2g1%
- Sugars 38.0g
- Protein 5.0g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not grease the sides of the tube pan, as the cake needs to cling to the sides to rise properly.
Ensure all bowls and beaters are completely free of grease when whipping egg whites, or they will not reach stiff peaks.
Store leftovers in an airtight container at room temperature for up to 3 days.
For best results, use room temperature eggs for easier separation and better volume.
