| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
Chinese |
Chinese, Cakes, Desserts |
1 |
Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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