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To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips


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HONEY SPONGE CAKE



6 Eggs, separated/room temp
1 1/2 tsp Baking powder
1 c Granulated Sugar
1/4 tsp Salt
1/4 c Almond powder (or 1 tsp Almond extract)
1/2 tsp Baking soda
4 tbsp Milk
1 tbsp Honey
2 tbsp Melted butter, cooled (or peanut oil)
1 1/2 c All purpose flour


In bowl, sift flour, baking powder and salt; set aside. In another bowl, beat Egg whites until stiff. 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. When batter is thoroughly blended, quickly but gently fold in Egg whites.
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. Best served steaming hot, but cake can be re-steamed and still have good flavor.













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