For a weight watcher like me will definitely love this fats free Japanese sponge cake or famously known as Castella cake.  I can basically eat 1 loaf for tea break by myself.  I just love its cotton soft sponginess melt in the mouth feeling.  

At first I was very surprise to find there is no oil or butter needed in the recipe and was very curious whether it can be done, I go ahead to try it out anyway.  There are another methods of making Castella cake, howeverm I find this method is easier to handle.

During the process of baking, I found the sugar needed in the original recipe is a bit high, so I cut the sugar into half a cup.  I was very happy that it turned out to be the kind of sponge cake I love.  You may want to try the recipe as follows:

Ingredients:

1. 1 cup cake flour, shifted twice
2. half a cup granulated sugar
3. 1/4 cup honey
4. 1 teaspoon vanilla essence
5. a pinch of salt
6. 1 teaspoon lemon extract (optional)
7. 7 large egg (separated into egg yolks and egg white)
8. 3 Tbsp milk solution
9. 1/8 teaspoon cream of tartar

Methods:

1. Preheat oven to 170 C. Grease 2 tube shape 9″ baking pan and line with grease paper.
2. Beat together egg yolks, sugar, salt, vanilla essence and lemon extract in a large bowl with a the electric mixer until the mixture become pale yellow.  The would normally take about 5 minutes.
3. Fold in the cake flour alternate with milk until they are thoroughly mixed.  Set aside. (or transfer to another large bowl, if you need to use the same mixing bowl for the egg white, making sure that the bowl is completely clean before putting in the egg white).
4. Beat the egg white together with cream of tartar until pale white and stiff.
5. Fold the egg white mixture into egg yolk batter gently and slowly.  Mix well.
6. Pour the batter into the baking pans.
7. Bake for 30 minutes.
8. Cool the cake before putting into the air tight container to maintain the moisture.

Happy baking!