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.