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. Gild this lily of
a cake by topping individual servings with lightly sweetened
sliced strawberries and a dollop of whipped cream.
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 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 wooden pick inserted into the center comes out clean.
Cool on a wire rack. Dust with powdered sugar.
Makes 12 servings.
Recipe provided courtesy
of ChineseFoodDIY.com.
