INGREDIENTS

INSTRUCTIONS

Preheat oven to 325F.  Use parchment to line the bottom of a 10 inch
tube pan, preferably with a removable bottom. Grease the parchment.  In
a large bowl, whisk 1 cup sugar, honey, vanilla, lemon extract,  and
salt into egg yolks. Place bowl in a large pan of hot water. With  an
electric mixer, beat about 5 minutes on medium-high speed until  pale
yellow and doubled in volume. Gently fold in sifted flour. Wash
beaters. In a large bowl, beat egg whites in electric mixer on a low
speed 1 minute, increasing speed to medium-high. When foamy, sprinkle
in 1 tablespoon sugar and cream of tartar. Beat until stiff but not
dry. With a spatula, fold the egg whites in thirds. Pour batter into
pan. Tap gently on the counter to remove air bubbles. Bake on middle
rack of oven 35 to 45 minutes or until golden brown. When done, cake
sides will pull away from pan slightly; top will be flat and feel
spongy when pressed with finger. Cool 20 minutes. Run a small knife
between edge of cake and pan. Remove from pan carefully. Pull off
parchment and cool completey. Serve or store airtight. Recipe By     :
Lisa Oh (lisa_o@msn.com)  Posted to MC-Recipe Digest V1 #222  Date:
Sun, 22 Sep 96 00:25:29 UT  From: "Lisa Oh" <Lisa_O@msn.com>  NOTES :
This recipe is adapted from the Kastutera recipe in "Japanese  Cooking
for the American Table" by Susan Fuller Slack. It is a  wonderful
cookbook, with recipes that are interesting and very  authentic. If you
like Japanese food, check it out.

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