Title: Honey Sponge Cake
Categories: Chinese Cake Dessert
Yield: 1 Servings

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)

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.

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