Honey sponge cake
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Honey sponge cake
  Honey    Cakes  
Last updated 6/12/2012 12:44:33 AM. Recipe ID 4029. Report a problem with this recipe.
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      Title: Honey sponge cake
 Categories: Cakes
      Yield: 16 Servings
 
      6    Eggs, separated,
           -at room temperature
      1 c  Granulated sugar
    1/4 c  Almond powder (OR
      1 ts Almond extract)
      1 tb Honey
  1 1/2 c  All purpose flour
  1 1/2 ts Baking powder
    1/4 ts Salt
    1/2 ts Baking soda
      4 tb Milk
      2 tb Melted butter, cooled
 
  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 always be resteamed without suffering. Makes
        1    cake
 




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Recipe ID 4029 (Apr 03, 2005)

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