Japanese Sponge Cake - Katsetura
- 5 eggs
- 2/3 cup sugar
- 1/4 cup honey
- 3/4 cup sifted flour
- 3/4 tsp. double acting baking powder
- 2 tbs. confectioners’ sugar
Preheat the oven to 350 degrees. Oil an 8 x 8 inch brownie pan or 9 x 12 inch loaf pan and dust lightly with flour. Beat the eggs until light, and then add the sugar and honey. Beat until thick (about 10 minutes). Sift the flour and baking powder into the mixture; beat only until smooth. Turn into the pan. Bake 40 minutes, or until a cake tester comes out clean. Cool on a cake rack for 10 minutes, and then turn out onto the cake rack until completely cool. Turn right side up and sprinkle with confectioners’ sugar.