Easy Recipe Finder
Recipe Feeder
6 Eggs, Separated
1 cup Sugar
1 teaspoon Almond Extract
1 tablespoon Honey
1½ cup Flour
1½ teaspoon Baking Powder
¼ teaspoon Salt
½ teaspoon Baking Soda
4 tablespoon Milk
2 tablespoon Butter, Melted
In bowl, sift flour, baking powder and salt. . 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, 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 1 hour. Best served steaming hot, cake can always be resteamed without suffering.
1 cup Sugar
1 teaspoon Almond Extract
1 tablespoon Honey
1½ cup Flour
1½ teaspoon Baking Powder
¼ teaspoon Salt
½ teaspoon Baking Soda
4 tablespoon Milk
2 tablespoon Butter, Melted
In bowl, sift flour, baking powder and salt. . 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, 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 1 hour. Best served steaming hot, cake can always be resteamed without suffering.
