Although real Chinese dinners usually endwith 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. Gild this lily of a cake bytopping individual servings with lightly sweetened sliced strawberriesand a dollop of whipped cream.
Recipe: Chinese Steamed Cake
6 large eggs 1 1/4 cups granulated 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 powdered sugar for dusting
Arrange a large bamboo steamer or a largevegetable steamer over simmering water. Make sure it is largeenough to hold the baking pan. Line a 9 inch square pan withwaxed paper.
Separate the eggs. Place the yolks ina large bowl along with the sugar and water. Beat with an electricmixer on medium speed until the mixture has increased about threetimes in volume. Whisk together the flour and the baking powder;sift this over the egg mixture, and fold in gently. Blend inthe extract.
Whip the egg whites in a clean bowl tostiff, not dry, peaks. Fold into yolk base. Pour the batter intothe prepared pan, and smooth out to edges. Rap the pan on thecounter to get rid of large air bubbles.
Place the pan into the steamer. Coverthe top of the steamer with a kitchen towel, and place the lidon top; the towel will absorb any steam that collects on topfrom dripping onto the cake. Steam for about 20 minutes, or untila wooden pick inserted into the center comes out clean. Coolon a wire rack. Dust with powdered sugar.
Makes 12 servings.
Recipe provided courtesy of ChineseFoodDIY.com.
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