Honey Lemon Sponge Cake
1 cup + 1 tablespoon granulated sugar (divided)
1/4 cup honey
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/4 teaspoon salt
7 large eggs, separated
1 cup cake flour, sifted
1/8 teaspoon cream of tartar
Preheat oven to 325°F.
Use parchment paper to line the bottom of a 10-inch tube pan, preferably with a removable bottom. Grease the parchment; set aside.
In a large bowl, whisk 1 cup sugar, honey, vanilla extract, 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; set aside.
Wash beaters. In a large bowl, beat egg whites with electric mixer on low speed 1 minute, increasing speed to medium-high. When egg whites are foamy, sprinkle in 1 tablespoon sugar and the cream of tartar. Beat until stiff but not dry. With a spatula, fold the egg whites, by thirds, into the batter. Pour batter into the prepared pan. Tap gently on the counter to remove air bubbles.
Bake on middle rack of oven at 325°F. for 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 a finger. Cool for 20 minutes. Run a small knife between edge of cake and pan. Carefully remove from pan. Pull off parchment; cool completely. Store in an airtight container.