Steamed Sponge "Moon Cake"

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.