Sponge Cake - cooking recipe

Ingredients

1 cup cake flour or 1 cup pastry flour
1 teaspoon baking powder
1/4 teaspoon salt
4 eggs
1 teaspoon almond extract
3/4 cup sugar
1/4 cup coconut milk

Preparation

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.