A popular Japanese sponge cake that can be flavored with anything from green tea, brown sugar or honey.
egg whites at room temperature
egg yolks at room temperature
bread flour, sifted
honey, diluted with 1 tbsp hot water
Line your loaf pan (71/2 inches x 31/2 inches) with aluminum foil, followed by a layer of parchment paper. Preheat your oven to 325 degrees.
Put your egg whites into a large mixing bowl and beat them on high for 30 seconds until you begin to see foam develop. Add in your sugar and continue beating, until soft peaks form.
Now, you will begin by mixing your yolks one at a time, into your egg white mixture, at medium low speed for 1 minuted. Gradually add in your sifted flour and beat on low speed for 30 seconds.
Next, you pour in your honey and water mixture and continue to beat on low for 1 minute.
Pour your batter into your loaf pan, tapping the edges on a table to remove any bubbles. Smooth out the top of your batter to make it spread out evenly in the pan.
Bake your cake for 45 minutes, or until the top is browned. Remove the pan from the oven, dropping it on the counter and let it cool.
Remove the parchment paper slowly. Cut all the edges off except for the top and bottom. Cut into thick slices and serve!