Recipe - Honey Sponge Cake

6 Eggs, separated/room temp
1 cup Granulated sugar
One fourth cup Almond powder (OR
1 teaspoon Almond extract)
1 tablespoon Honey
1 One half cup All purpose flour
1 One half teaspoon Baking powder
One fourth teaspoon Salt
One half teaspoon Baking soda
4 tablespoon Milk
2 tablespoon Melted butter, cooled
(OR peanut oil)

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 flatbottom, highsided 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini