• 6 eggs, separated/room temp
  • 1 1/2 tsp baking powder
  • 1 cup granulated sugar
  • 1/4 tsp salt
  • 1/4 cup almond powder (or 1 tsp almond extract)
  • 1/2 tsp baking soda
  • 4 tbsp milk
  • 1 tbsp honey
  • 2 tbsp melted butter, cooled (or peanut oil)
  • 1 1/2 cup all purpose flour

To make a delicious honey sponge cake, take a bowl and sift the flour, baking powder, salt and set aside. In another bowl, beat the egg whites until stiff. With an electric mixer, beat the egg yolks, gradually blending in the sugar and almond powder.

Cream the mixture until smooth. This should take about 5 minutes. Add honey (and almond extract).

Mix together milk, baking soda and cooled melted butter and add to the egg yolk mixture. Gradually add the sifted flour mixture. When batter is thoroughly blended, quickly but gently fold in the egg whites.

Steaming

Before mixing, put some water in a steamer to boil. Grease the bottom only of a 9″ round flat-bottom, high-sided bowl (or tube pan, bundt pan or cupcake tins). Pour batter into a bowl and steam for 1 hour.

Honey sponge cake is best served steaming hot, but the cake can be re-steamed and still preserve its flavor.