David's Recipe for Almost-Chinese Microwave Almond Cake
Very easy, and very low in fat (for a cake, anyway). A microwave version of the "chinese steamed cake" found in all of the cookbooks.
Dessert or Snack, American
- 6 eggs
- 1-1/4 cups sugar
- 1 soup spoon water
- 1-1/2 cups flour
- 1/2 soup spoon baking powder
- 1 soup spoon almond extract
- 1/2 soup spoon vegetable oil
- Oil and lightly flour an 8"x8" flexible plastic microwave-oven box.
- Separate the eggs.
- Cream together well the yolks and the sugar.
- Add the water to the yolk mixture, and beat until it is noticeably lighter in color.
- Blend the baking powder into the flour. Add to the yolk mixture.
- Beat the egg whites until they are (You guessed it!) stiff but not dry.
- Fold the yolk mixture and the almond extract into the whites until they are well blended, but no more.
- Cover the box. Microwave on high for 12 minutes.
- Allow to sit and continue cooking in its own heat for another 1/2 hour.
- Bang the box against something to loosen the cake, then gently remove it from the box with the help of a spatula. I suspect that this cake could also be served conveniently straight from the plastic box. I also suspect that it is very suitable for icing, but I haven't tried it.
- Cut with a very sharp knife.