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  • Honey Sponge Cake

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    Honey Sponge Cake
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 6 x Large eggs, separated, at room temperature
    • 1 c. Granulated sugar
    • 1/4 c. Almond pwdr (Or possibly 1 ts Almond extract)
    • 1 Tbsp. Honey
    • 1 1/2 c. All purpose flour
    • 1 1/2 tsp Baking pwdr
    • 1/4 tsp Salt
    • 1/2 tsp Baking soda
    • 4 Tbsp. Lowfat milk
    • 2 Tbsp. Melted butter, cooled

    Directions

    1. In bowl, sift flour, baking pwdr and salt; set aside. In another bowl, beat egg whites till stiff. With electric mixer, beat egg yolks; gradually blend in sugar and almond pwdr. Cream mix till smooth, about 5 min. Add in honey (and almond extract). Mix together lowfat milk, baking soda and cooled melted butter; add in to egg yolk mix. Gradually add in sifted flour mix. When batter is thoroughly blended, quickly but gently mix in egg whites. Steaming: Before mixing, bring water in steamer to boil.
    2. Grease bottom only of 9" round flat-bottom, high-sided bowl (or possibly tube pan, bundt pan or possibly cupcake tins). Pour batter into bowl. Steam for 1 hour. Best served steaming warm, cake can always be resteamed without suffering.
    3. Makes1 cake

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