Side Pannel
Honey Sponge Cake
Honey Sponge Cake
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cakes, Desserts, Chinese
Ingredients List
- 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)
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.
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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