The secret of this recipe for sponge cake lies in the fact it is steamed, which makes it very moist. Serve sponge cake with strawberries or other fresh fruit for a light dessert.
- 1 cup cake flour
- 1 tsp baking powder
- 1/4 tsp salt
- 5 eggs
- 1/2 teaspoon cream of tartar
- 3/4 cup sugar
- 1 tsp almond extract
Line a 9 X 9 inch cake pan with parchment paper. Prepare a wok for steaming.
Place the flour in a medium bowl. Sift in the baking powder and salt and set aside.
Separate the egg yolks and the egg whites. In a medium bowl, beat the egg whites until frothy. Add the cream of tartar and beat briefly. Add 1/4 cup of sugar and beat for another minute (don't let the egg whites stiffen). Add the egg yolks and the remaining 1/2 cup of sugar. Beat for about 2 more minutes. Stir in the almond extract. Gradually add the flour mixture to the egg mixture, stirring. Mix thoroughly, but do not beat.
Pour the batter into the cake pan. Bring the water in the wok to a high boil, then turn down to medium. Steam the cake, covered, for 40 minutes or until a toothpick comes out clean. Cool and turn over. Cut into squares.