CHINESE STEAMED CAKE
I adopted this recipe from the Recipezaar account. I have not yet tried it out, but it looks very much like something I used to make. If you try this recipe before me, please leave comments as to how it was.
Provided by mianbao
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 286.1, Fat 4, SaturatedFat 1.2, Cholesterol 158.6, Sodium 75.9, Carbohydrate 55.5, Fiber 0.4, Sugar 35.4, Protein 6.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love