Countdown #3 Chinese Christmas Cake!

Chinese Steamed Christmas Cake
I have a friend who adopted 2 little girls from China. Every other month or so she bakes something from China. She makes this wonderful steamed cake. It is delightful!
In honor of my friend I am posting this as number 3 to the countdown. This is a must try. You will really enjoy it. I promise!!

For this recipe you will need special equipment:
Waxed paper
Baking pan 13x9 or larger
Large chinese bamboo steamer/or metal steamer large enough for 8" pan
New or very clean kitchen towel.


INGREDIENTS

6 eggs
1 1/4 cups white sugar
2 1/2 tablespoons water
1 1/2 cups cake flour
1/2 teaspoon baking powder
1 1/2 teaspoons almond extract
1/4 cup confectioners' sugar for dusting

DIRECTIONS
*Arrange a large bamboo steamer or a large vegetable steamer over simmering water.
*Line a 8 inch square or round pan with waxed paper.

*Separate the eggs.
*Place the yolks in a large bowl along with the sugar and water.
*Beat with an electric mixer on medium speed until the mixture has increased about three times in volume.
* Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently.
* Blend in the extract.
*Whip the egg whites in a clean bowl to stiff, not dry, peaks.
*Fold into yolk base.
*Pour the batter into the prepared pan, and smooth out to edges.
*Tap the pan on the counter to get rid of large air bubbles.

*Place the pan into the steamer.
*Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake.
* Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean.
*Cool on a wire rack.
*Dust with confectioner's sugar.