Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Eggs, separated, at room 1 1/2 ts Baking powder
-temperature 1/4 ts Salt
1 c Granulated sugar 1/2 ts Baking soda
1/4 c Almond powder or: 4 tb Milk
1 ts Almond extract 2 tb Melted butter, cooled or:
1 tb Honey -peanut oil
1 1/2 c All purpose flour

A popular Cantonese tea house treat.

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 be resteamed without suffering.

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