Sponge Cake

Recipe by love4culinary
READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Line the bottom of a 10" cake pan with parchment paper.
  • Prepare a wok for steaming by putting a bit of water and a rack in the inside, and bring to a boil.
  • Place the flour in a medium bowl.
  • Sift the baking powder and salt into the fluor and set aside.
  • In a separate bowl, add the sugar to the eggs and beat until they are frothy (about 3 minutes).
  • Stir in the almond extract.
  • Gradually add the flour mix to the egg mixture, stirring.
  • Add the coconut milk.
  • Stir until you have a smooth batter that is thoroughly mixed, but do not beat.
  • Pour the batter into the pan (ideally it should only come 2/3 to 3/4 up the side of the pan).
  • Add additional water to wok if water has reduced, and allow it to boil, and then reduce heat a bit.
  • Place cake pan on the rack or however you have rigged it, and cover.
  • Steam for 30 minutes or until a toothpick comes out clean.
  • Cool and remove from the pan, turning the cake over.
  • Cut the cake into squares or diamond shapes.
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