Back to 8 servings 5 large eggs, at room temperature 0.75 cup granulated sugar 1 cup cake flour, or 1 cup all-purpose flour minus 2 tablespoons plus 2 tablespoons cornstarch 0.5 teaspoon baking powder, optional, helps the cake rise salt, a pinch 1 teaspoon vanilla extract, almond extract may be substituted
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1 Step 1: Line an 8-inch cake pan with parchment paper. Set a rack in a wide covered pot or wok and add water to about 1/2 inch below the rack, then start heating the water.2 Step 2: Sift the flour, baking powder and salt together into a bowl.3 Step 3: Beat the eggs on high speed for 1 minute. Add the sugar slowly while beating, then continue beating about 5 minutes until the mixture is thick and pale.4 Step 4: Gradually sift and fold the flour mixture into the eggs in batches with a spatula, then fold in the vanilla until no dry flour remains.5 Step 5: Pour the batter into the prepared pan and set it on the rack. Cover the pot and steam over medium heat for 20 to 25 minutes, adding boiling water if the pot runs dry.6 Step 6: Check doneness: a toothpick inserted in the center should come out clean. Lift the lid carefully, tilting it away so condensation does not drip onto the cake.7 Step 7: Cool slightly, then unmould onto a rack. Serve warm or cooled.getsaucepan.com/r/b8982800-f266-59c5-b14f-9c04eca31db0
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