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    You are in: Home / Recipes / Honey Sponge Cake Recipe
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    Honey Sponge Cake

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Dreamgoddess's Note:

    This is one of the recipes I adopted. I'll submit any necessary modifications to the recipe when I prepare it.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In bowl, sift flour, baking powder and salt; set aside.
    2. 2
      In another bowl, beat egg whites until stiff.
    3. 3
      With electric mixer, beat egg yolks; gradually blend in sugar and almond powder.
    4. 4
      Cream mixture until smooth, about 5 minutes.
    5. 5
      Add honey (and almond extract).
    6. 6
      Mix together milk, baking soda and cooled melted butter; add to egg yolk mixture.
    7. 7
      Gradually add sifted flour mixture.
    8. 8
      When batter is thoroughly blended, quickly but gently fold in egg whites.
    9. 9
      Steaming: Before mixing, bring water in steamer to boil.
    10. 10
      Grease bottom only of 9" round flat-bottom, high-sided bowl (or tube pan, bundt pan or cupcake tins).
    11. 11
      Pour batter into bowl.
    12. 12
      Steam for 1 hour.
    13. 13
      Best served steaming hot, cake can always be resteamed without suffering.

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    Ratings & Reviews:

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    Nutritional Facts for Honey Sponge Cake

    Serving Size: 1 (101 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 275.6
     
    Calories from Fat 61
    22%
    Total Fat 6.8 g
    10%
    Saturated Fat 3.0 g
    15%
    Cholesterol 166.4 mg
    55%
    Sodium 297.3 mg
    12%
    Total Carbohydrate 46.0 g
    15%
    Dietary Fiber 0.6 g
    2%
    Sugars 27.5 g
    110%
    Protein 7.4 g
    14%

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