Organic Sponge Cake (Steam Method)

[Guest guest]

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.

INGREDIENTS:

1 cup organic cake flour

1 tsp organic baking powder

1/4 tsp organic salt

5 organic eggs

1/2 teaspoon organic cream of tartar

3/4 cup organic sugar

1 tsp organic almond extract

PREPARATION:

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.