HONEY SPONGE CAKE

Honey Sponge Cake image

Provided by Dreamgoddess

Categories Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

Previous Next

6 eggs, separated, room temp
1 cup granulated sugar
1 teaspoon almond extract
1 tablespoon honey
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
4 tablespoons skim milk
2 tablespoons melted butter, cooled

Steps:

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.