Recipe(tried): Kastera Cake II (Japanese Honey Cake)

hi, susan,

thought i put this recip with this string for comparason! do have a look. i found we aisans don't like too much butter/or any other fat in our version of desserts. instead, we put in more eggs!!! (good or bad???!!!@@@###***)

Honey Cake

250g cake (superfine) flour
8 eggs, separated
200g castor sugar
60g honey
60g fresh milk
50g melted, cooled unsated butter

put yolks and whites in separate bowls.
add 100g suagr in each bowl and beat till:
yolks are think & leave a trail;
whites are stiff when the beaters are lifted.
add honey in the yolk mixture and beat again.
combine the two mixture together. (fold the whites in the yolks.)
FOLD milk, butter & flour (in that order too) to the batter.
pour in a Lamington try (or something simiar but not a tound tray) that is lined and buttered. Bake in a preheated oven at 170C for 50 minutes or till top is golden.
Cool then cut into thin slices.

NOTES:
i made this cake again this afternoon. i melt the butter; mix it with the milk and honey. pour it into the yolk batter in one thin stream before the two mixtures were mixed. then i added about 1 T of lime juice and beat it again until well mixed. flour was folded in slowly and evenly. since i don't have a lemington pan (it was used in the cooking school.) so i used a 9 x 13 tray. i think this is my fav. version so far though i think there could be a bit more lime juice.