|
Although real Chinese
dinners usually end with a piece of fruit, Western
influence has caused a few changes. This cake uses
Chinese techniques to make a French inspired, and
extremely moist, sponge cake.
Yields 1 - 9 inch square cake
Chinese Steamed Cake
Makes 12 servings
Ingredients:
6 eggs
1 1/4 cups white sugar
2 1/2 tablespoons water
1 1/2 cups cake flour
1/2 teaspoon baking powder
1 1/2 teaspoons almond extract
1/4 cup confectioners' sugar for dusting
Directions:
1. Arrange a large bamboo steamer or a large
vegetable steamer over simmering water. Make sure it
is large enough to hold the baking pan. Line a 9
inch square pan with waxed paper.
2. Separate the eggs. Place the yolks in a large
bowl along with the sugar and water. Beat with an
electric mixer on medium speed until the mixture has
increased about three times in volume. Whisk
together the flour and the baking powder; sift this
over the egg mixture, and fold in gently. Blend in
the extract.
3. Whip the egg whites in a clean bowl to stiff, not
dry, peaks. Fold into yolk base. Pour the batter
into the prepared pan, and smooth out to edges. Rap
the pan on the counter to get rid of large air
bubbles.
4. Place the pan into the steamer. Cover the top of
the steamer with a kitchen towel, and place the lid
on top; the towel will absorb any steam that
collects on top from dripping onto the cake. Steam
for about 20 minutes, or until a toothpick inserted
into the center comes out clean. Cool on a wire
rack. Dust with confectioner's sugar.
More delicious Chinese cake and dessert recipes are available in
ChineseFoodDIY's cookbook
"Real & Healthy
Chinese Cooking". |
