Kasutera Japanese Sponge Cake / 长崎蜂蜜蛋糕

Recipe Category:

Ingredients / 材料:

Method / 做法:

Preheat the oven to 170C/340F. Line two 28x10cm loaf pans with parchment paper. Sift the flour and salt and set aside.
Place the egg yolks, honey, 200 grams of sugar and vanilla in a bowl. Set the bowl over a pot of simmering water and beat at high speed until the mixture is thick and pale. Fold in the sifted flour in two additions.
Beat egg whites electric mixer on a low speed one minute, and then add in lemon juice. Increase speed to medium-high and continue to beat until foamy. Sprinkle in 20 grams of sugar and beat until stiff but not dry. With a rubber spatula, fold the egg whites in thirds. Divide batter into two prepared pans. Bake the cake in the center of hot oven for 35-45 minutes.

烤箱预热至170C/340F。两个28x10厘米左右的长方模铺上烤纸备用。面粉和盐混合过筛备用。
蛋黄，蜂蜜，200克砂糖和香草精倒入容器中。座热水高速搅打直到混合物变稠且颜色转淡。面粉分两次筛入拌匀。
蛋白用电动搅拌机低速大一分钟，加入柠檬汁。提至中高速将蛋白打成粗泡。洒入20克砂糖继续搅打蛋白至硬性发泡。用塑料刮刀将蛋白分三次拌入蛋黄糊，均分到两个备好的模子里，入烤箱中层烘焙35-45分钟。

"Kasutera Japanese Sponge Cake / 长崎蜂蜜蛋糕" is part of these categories:

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