SPONGE CAKE

Steps:

• Line the bottom of a 10" cake pan with parchment paper.
• Prepare a wok for steaming by putting a bit of water and a rack in the inside, and bring to a boil.
• Place the flour in a medium bowl.
• Sift the baking powder and salt into the fluor and set aside.
• In a separate bowl, add the sugar to the eggs and beat until they are frothy (about 3 minutes).
• Stir in the almond extract.
• Gradually add the flour mix to the egg mixture, stirring.
• Add the coconut milk.
• Stir until you have a smooth batter that is thoroughly mixed, but do not beat.
• Pour the batter into the pan (ideally it should only come 2/3 to 3/4 up the side of the pan).
• Add additional water to wok if water has reduced, and allow it to boil, and then reduce heat a bit.
• Place cake pan on the rack or however you have rigged it, and cover.
• Steam for 30 minutes or until a toothpick comes out clean.
• Cool and remove from the pan, turning the cake over.
• Cut the cake into squares or diamond shapes.