Honey Sponge Cake

• eggs, separated, room temp↗6
• granulated sugar↗1 cup
• almond extract↗1 teaspoon
• honey↗1 tablespoon
• all-purpose flour↗1 1⁄2 cups
• baking powder↗1 1⁄2 teaspoons
• salt↗1⁄4 teaspoon
• baking soda↗1⁄2 teaspoon
• skim milk↗4 tablespoons
• melted butter, cooled2 tablespoons

Step-by-step instructions

1. 1

   In bowl, sift flour, baking powder and salt; set aside.

2. 2

   In another bowl, beat egg whites until stiff.

3. 3

   With electric mixer, beat egg yolks; gradually blend in sugar and almond powder.

4. 4

   Cream mixture until smooth, about 5 minutes.

5. 5

   Add honey (and almond extract).

6. 6

   Mix together milk, baking soda and cooled melted butter; add to egg yolk mixture.

7. 7

   Gradually add sifted flour mixture.

8. 8

   When batter is thoroughly blended, quickly but gently fold in egg whites.

9. 9

   Steaming: Before mixing, bring water in steamer to boil.

10. 10

    Grease bottom only of 9" round flat-bottom, high-sided bowl (or tube pan, bundt pan or cupcake tins).

11. 11

    Pour batter into bowl.

12. 12

    Steam for 1 hour.

13. 13

    Best served steaming hot, cake can always be resteamed without suffering.