6 Eggs, separated, at room 1 1/2 ts Baking powder
-temperature 1/4 ts Salt
1 c Granulated sugar 1/2 ts Baking soda
1/4 c Almond powder or: 4 tb Milk
1 ts Almond extract 2 tb Melted butter, cooled or:
1 tb Honey -peanut oil
1 1/2 c All purpose flour
A popular Cantonese tea house treat.
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 be resteamed without suffering.
Yields
1 servings