Chinese Sponge Cake
|Eggs||8 , separated|
|Cream of tartar||2 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Oil||1⁄2 Cup (8 tbs)|
|Almond extract||1 Teaspoon|
|Flour||1 1⁄2 Cup (24 tbs)|
|Black sesame seeds||1 Teaspoon|
In a bowl, beat egg whites and cream of tartar until very stiff; set aside.
In another bowl, beat together egg yolks, sugar, milk and oil, mixing well; then beat in flour and add almond extract.
Fold egg whites into cake batter; pour into a greased and floured angel cake pan.
Bake at 350Â°F for 50 minutes.
When baked, turn onto cake rack to cool.
Sprinkle top with sesame seeds.