Ingredient!
6 eggs
1 1/4 cup white sugar
2 1/2 tablespoons water
1 1/2 cups cake flour
1/2 teaspoon baking powder
1 1/2 tsp almond extract
1/4 cup confectioners sugar (for dusting)
Preparation!
Arrange a large bamboo steam cooker or a large vegetable steam cooker over simmering water. Make sure it is large enough to hold the back pan. Load a 9 inch square pan with wax paper.
Separate the eggs. Place the eggs in a large bowl along with the sugar and water. Beat with a medium speed electric mixer until the mixture has risen about three times in volume. Whisk together the flour and baking powder, spoon this over the egg mixture and fold in gently. Mix in the extract.
Beat the egg in a clean bowl for stiff, not dry, peaks. Fold in egg yolk. Pour the batter into the prepared pan and smooth out to the edges. Rap pan on the counter to get rid of big air bubbles.
Put the pan in the steam. Cover the top of the steamer with a kitchen towel and place the lid on top. The towel absorbs steam that accumulates upstairs from dripping onto the cake. Steam for approx. 20 minutes, or until a toothpick inserted in the middle comes out clean. Cool on a wire rack. Dust with confectioner’s sugar.