Steamed sponge cake
5 extra-large eggs at room temperature
1 tablespoon water
1 cup sugar
1 cup cake flour
1 tablespoon melted butter
Line the bottom of a 9-inch cake pan with parchment paper. Beat eggs, water and sugar for 10 minutes at high speed with an electric mixer. The batter will turn a vanilla color and become thick and creamy. Fold in flour until there are no more visible signs of flour pockets. Mix in the melted butter. Pour the batter into the pan. Tap pan on the counter several times to release any trapped air pockets.
Have water in wok boiling. Set cake pan on the steaming rack and cover. Steam 20 minutes at medium heat. Insert toothpick in the center for doneness. If the toothpick comes out clean, the cake is done. Score the sides of the pan to release the cake, turn cake out and peel off the paper. Serve warm or cold.
Makes 1 9-inch round cake pan