SPONGE CAKE
This is an adopted recipe... I have not made it, so make at your own risk until I know for sure what the results will be like! lol :)
Provided by love4culinary
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Line the bottom of a 10" cake pan with parchment paper.
- Prepare a wok for steaming by putting a bit of water and a rack in the inside, and bring to a boil.
- Place the flour in a medium bowl.
- Sift the baking powder and salt into the fluor and set aside.
- In a separate bowl, add the sugar to the eggs and beat until they are frothy (about 3 minutes).
- Stir in the almond extract.
- Gradually add the flour mix to the egg mixture, stirring.
- Add the coconut milk.
- Stir until you have a smooth batter that is thoroughly mixed, but do not beat.
- Pour the batter into the pan (ideally it should only come 2/3 to 3/4 up the side of the pan).
- Add additional water to wok if water has reduced, and allow it to boil, and then reduce heat a bit.
- Place cake pan on the rack or however you have rigged it, and cover.
- Steam for 30 minutes or until a toothpick comes out clean.
- Cool and remove from the pan, turning the cake over.
- Cut the cake into squares or diamond shapes.
Nutrition Facts : Calories 186, Fat 4, SaturatedFat 2.1, Cholesterol 93, Sodium 155.1, Carbohydrate 32.7, Fiber 0.3, Sugar 18.9, Protein 4.7
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