Honey Sponge Cake

Ingredients:
6 Eggs, separated/room temp
1 1/2 tsp Baking powder
1 c Granulated Sugar
1/4 tsp Salt
1/4 c Almond powder (or 1 tsp Almond extract)
1/2 tsp Baking soda
4 tbsp Milk
1 tbsp Honey
2 tbsp Melted butter, cooled (or peanut oil)
1 1/2 c All purpose flour

Methods:
1) 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.

2) 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.

3) 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, but cake can be re-steamed and still have good flavor.