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
  1. Oil and lightly flour an 8"x8" flexible plastic microwave-oven box.
  2. Separate the eggs.
  3. Cream together well the yolks and the sugar.
  4. Add the water to the yolk mixture, and beat until it is noticeably lighter in color.
  5. Blend the baking powder into the flour. Add to the yolk mixture.
  6. Beat the egg whites until they are (You guessed it!) stiff but not dry.
  7. Fold the yolk mixture and the almond extract into the whites until they are well blended, but no more.
  8. Cover the box. Microwave on high for 12 minutes.
  9. Allow to sit and continue cooking in its own heat for another 1/2 hour.
  10. 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.
  11. Cut with a very sharp knife.

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