Honey Sponge Cake
cakes, chinese, desserts
6 eggs, separated/room temp
1 cup granulated sugar
1/4 cup almond powder (or
1 teaspoon almond extract)
1 tablespoon honey
1 1/2 cup all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
4 tablespoon milk
2 tablespoon melted butter, cooled
1 (or peanut oil)
In bowl, sift flour, baking powder and salt; set aside. In another bowl, beat egg whites until stiff.
With electric mixer, beat egg yolks; gradually blend in sugar and almond powder. Cream mixture until smooth, about 5 minutes. Add honey (and almond extract). Mix together milk, baking soda and cooled melted butter; add to egg yolk mixture. Gradually add sifted flour mixture.
When batter is thoroughly blended, quickly but gently fold in egg whites.
Steaming: Before mixing, bring water in steamer to boil. Grease bottom only of 9" round flat-bottom, high-sided bowl (or tube pan, bundt pan or cupcake tins). Pour batter into bowl. Steam for 1 hour.
Best served steaming hot, cake can always be resteamed without suffering.
Yield: 1 servings