Maple Sponge Cake 2

April 15, 2021  Online Recipe Guide Avatar

1 Serving

Time to make:
Not Available

Calories per Servings:
Not Available



  • 1 1/2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup almond powder (OR
  • 1 cup granulated sugar
  • 1 tsp almond extract)
  • 1 tbsp honey
  • 2 tbsp melted butter — cooled (OR peanut oil)
  • 4 tbsp milk
  • 6 eggs — separated/room temp



  1. In bowl, sift flour, baking powder and salt; set aside. In another bowl, beat egg whites until stiff.
  2. With electric mixer, beat egg yolks; gradually blend in sugar and almond powder. Cream mixture until smooth, about 5 minutes. Add honey (and almond extract). Mix together milk, baking soda and cooled melted butter; add to egg yolk mixture. Gradually add sifted flour mixture.
  3. When batter is thoroughly blended, quickly but gently fold in egg whites.
  4. 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.
  5. Best served steaming hot, cake can always be resteamed without suffering.


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