LOCATION: Recipes >> Cake Recipes >> Honey Sponge 01
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Honey Sponge 01
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HONEY SPONGE CAKE
6 eggs, separated, room temp
1 cup granulated sugar
1/4 cup almond powder or 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 milk
2 tablespoons melted butter 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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