This is a finely textured cake topped with sweet and sour lemon icing. Using just the egg white really lets the scent and color of the lemon shine!
I've been making recipes using only egg whites or egg yolks. This time, I used the leftover eggs from "Golden Egg Cakes with Only Egg Yolks." I always have one or the other leftover!
The icing won't harden right away, so please give it time. "Sweet and sour icing on moist, fragrant cake" is the best combination! So, I reduced the amount of lemon juice in the batter.
Enjoy Japanese food around the world.