Honey Sponge Cake

Yields:	1 cake
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	Preparation	30 minutes
	Cooking	60 minutes
	Ready In	90 minutes

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Ingredients

6	large	eggs	separated, room temperature
1	cup	sugar	granulated
1/4	cup	almond powder
1	tablespoon	honey
1 1/2	cups	flour, all-purpose
1 1/2	teaspoons	baking powder
1/4	teaspoon	salt
1/2	teaspoon	baking soda
4	tablespoons	milk
2	tablespoons	butter	cooled

Directions

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 powder.

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 inch 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.

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