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5 extra large eggs, at room temperature
1 tablespoon water
1 cup sugar
1 cup rice flour (or cake flour)
1 1/4 tablespoons melted butter
Line bottom of a 9-inch cake pan with parchment. Beat eggs, water and sugar until thick and creamy, 10 minutes with a mixer at high speed or 20 minutes by hand.
Fold in flour, then melted butter. Pour batter into pan. Fill bottom of wok with water and bring to a rolling boil. Place steamer rack in wok; set cake pan on rack. Cover. Reduce heat to medium and steam until cake begins to pull slightly from pan and a wooden pick inserted in cake comes out clean, about 20 minutes. Turn out cake; peel off parchment.
Serve warm or cool.
Makes 6 to 8 servings.
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