6 Eggs, separated/room temp
1 c Granulated sugar
1/4 c Almond powder (OR
1 ts Almond extract)
1 tb Honey
1 1/2 c All purpose flour
1 1/2 ts Baking powder
1/4 ts Salt
1/2 ts Baking soda
4 tb Milk
2 tb Melted butter, cooled
(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.
Yields
1 Servings