Honey Sponge Cake Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
6: Eggs, separated/room temp
1 cup: Granulated sugar,
1/4 cup: Almond powder, (OR
1 tsp: Almond extract),
1 tbsp: Honey,
1 1/2 cup: All purpose flour,
1 1/2 tsp: Baking powder,
1/4 tsp: Salt,
1/2 tsp: Baking soda,
4 tbsp: Milk,
2 tbsp: Melted butter, cooled
, OR peanut oil
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp