Ingredients

• 6 eggs, yolks and whites separated
• 1 ¼ cup granulated sugar
• 2 ½ tablespoons water
• 1 teaspoon vanilla extract
• 1 ½ teaspoons almond extract
• 1 ½ cup cake flour, sifted
• ½ teaspoon baking powder
• ½ cup honey, warmed

Method

Step 1

Arrange a large bamboo steamer over a wok with simmering water. Make sure it is large enough to hold the baking pan. Line an 8-in round baking pan with waxed paper.

Step 2

Place the yolks in a large bowl along with the sugar, water, vanilla and almond extract. Beat with an electric mixer on medium speed until the mixture has increased about three times in volume. Whisk together the cake flour and the baking powder, and then sift this once more over the egg yolk mixture, and fold together gently.

Step 3

Whisk the egg whites in a medium bowl to stiff peaks. Fold the whites into the yolk base. Pour the batter into the prepared pan, and smooth out to edges.

Step 4

Place the pan into the steamer. Cover with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake.

Step 5

Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Drizzle honey on top before serving.