Honey sponge cake

1 servings

Ingredients

Quantity Ingredient
6 Eggs, separated, at room temperature
1 cup Granulated sugar
¼ cup Almond powder or:
1 teaspoon Almond extract
1 tablespoon Honey
1½ cup All purpose flour
1½ teaspoon Baking powder
¼ teaspoon Salt
½ teaspoon Baking soda
4 tablespoons Milk
2 tablespoons Melted butter, cooled or: peanut oil

Directions

A popular Cantonese tea house treat.

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 be resteamed without suffering.

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