Honey Sponge Cake
From hopscotch 15 years ago
- 60 minutes to make
- Serves 1
Steve the owner of 85 Degree bakery has so much to be proud of in his breads and pastries stemming from Taiwan's French Pastries. My mother so enjoys his honey sponge cake as I the Almond Cream filled bun, which is like a sponge cake, and I bet it's a chiffon cake (laughs). Read more I believe the sponge cake is denser than a chiffon, who knows. See less
Ingredients
- 6 eggs, separated/room temp shopping list
- 1 c Granulated sugar shopping list
- 1/4 c almond powder (OR shopping list
- 1 ts almond extract) shopping list
- 1 tb honey shopping list
- 1 1/2 c All purpose flour shopping list
- 1 1/2 ts baking powder shopping list
- 1/4 ts salt shopping list
- 1/2 ts baking soda shopping list
- 4 tb milk shopping list
- 2 tb Melted butter, cooled ((OR peanut oil) In bowl,) shopping list
How to make it
- 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.
People Who Like This Dish 4
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