Honey sponge cake
Yield: 1 servings
Ingredients:
- 6 Eggs separated/room temp 1 1/2 ts Baking powder
- 1 c Granulated sugar 1/4 ts Salt
- 1/4 c Almond powder (OR 1/2 ts Baking soda
- 1 ts Almond extract) 4 tb Milk
- 1 tb Honey 2 tb Melted butter cooled
- 1 1/2 c All purpose flour (OR peanut oil)
Instructions:
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.
