Steamed Sponge "Moon Cake"

Yield: 6 to 8 servings

Ingredients

• 5 extra large eggs (room temperature)
• 1 tablespoon water
• 1 cup granulated sugar
• 1 cup rice flour or cake flour
• 1 1/4 tablespoons melted butter

Instructions

1. Line bottom of a 9 inch cake pan with parchment.
2. Beat eggs, water and sugar until thick and creamy, 10 minutes with a mixer at high speed or 20 minutes by hand.
3. Fold in flour, then melted butter. Pour batter into pan. Fill bottom of wok with water and bring to a rolling boil.
4. 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.
5. Serve warm or cool.