Ingredient!
6 eggs
1 1/4 cups white sugar
2 1/2 tablespoons of water
1 1/2 cups cake flour
1/2 teaspoon baking powder
1 1/2 teaspoons of almond extract
1/4 cup sugar confectioner (for sprinkling)
Preparation!
Place a large bamboo steamer or large vegetable steamer on the simmering water. Make sure it is large enough to hold the mold. Line a 9-inch square pan with waxed paper.
Separate the eggs. Place the yolks in a large bowl with the sugar and water. Beat with an electric mixer at medium speed until the mixture has increased approximately three times in volume. Whisk together the flour and baking powder, sift over the egg mixture, and fold gently. Mix in the extract.
Whisk the egg whites in a clean bowl until stiff, not dry peaks are obtained. Fold in the base of yellow. Pour the dough into the prepared pan and smooth around the edges. Rap the pan on the counter to get rid of large air bubbles.
Place the pan in the steamer. Cover the top of the spray bottle with a kitchen towel, and placing the lid on top of the towel will absorb any vapor that builds up on top of it falling onto the cake. Steam for about 20 minutes, or until a toothpick inserted in the center comes out clean. Cool on a rack. Sprinkle with icing sugar.