INGREDIENTS:

1 cup cake flour

1 tsp baking powder

1/4 tsp salt

5 eggs

1/2 teaspoon cream of tartar

3/4 cup sugar

1 tsp almond extract

Direction

1 Line a 9 X 9 inch cake pan with parchment paper. Prepare a wok for steaming.

2 Place the flour in a medium bowl. Sift in the baking powder and salt and set aside.

3 Separate the egg yolks and the egg whites.

4 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.

5 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.