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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is one of the recipes I adopted. I'll submit any necessary modifications to the recipe when I prepare it. Ingredients:
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 |
Directions:
1. In bowl, sift flour, baking powder and salt; set aside.
2. In another bowl, beat egg whites until stiff.
3. With electric mixer, beat egg yolks; gradually blend in sugar and almond powder.
4. Cream mixture until smooth, about 5 minutes.
5. Add honey (and almond extract).
6. Mix together milk, baking soda and cooled melted butter; add to egg yolk mixture.
7. Gradually add sifted flour mixture.
8. When batter is thoroughly blended, quickly but gently fold in egg whites.
9. Steaming: Before mixing, bring water in steamer to boil.
10. Grease bottom only of 9 round flat-bottom, high-sided bowl (or tube pan, bundt pan or cupcake tins).
11. Pour batter into bowl.
12. Steam for 1 hour.
13. Best served steaming hot, cake can always be resteamed without suffering.
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