I altered the recipe, hence why there are only 4 stars instead of 5. This cake tastes very good--it has the consistency of sponge cake, but with a slightly more eggy taste. I did not have a steamer, so instead I used a large pot and put large balls of foil on the bottom, filled the pot with water until it just covered the foil balls, then rested the cake pan on top of the foil. Be warned that the towel you use under the lid WILL become discolored--it looks like it'll be okay after washing it, but to be safe, use an old towel you don't mind getting dirty. I highly suggest you use that wax paper to line the pan, otherwise you will be taking your cake out of the pan in pieces. I also highly suggest you do not attempt this recipe unless you have an electric mixer. I whisked the egg whites by hand and it took around 20 minutes until they firmed and peaked; at that point my arms were dead. I had to put the cake batter on hiatus until I could dig out our old mixer from the basement--definitely made my life a million times easier! I didn't have almond extract or vanilla extract; instead I used orange juice. I don't know what cake flour is; I just used plain ol' all-purpose flour (y'know, the stuff you use to bake cookies) and it tastes fine in my opinion. I used an 8 inch cake pan (the circular ones you use for making tiered cakes)--there was enough batter to make two cakes. I did not have the "goo-bottom" problem that other people have been having; the cake was co
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