6 Eggs, separated, 1 1/2 c All purpose flour
-at room temperature 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
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. Makes
1 cake
Yields
16 servings