Home Made Recipes

Chinese Steamed Cake

Chinese Steamed Cake

Components

Unique recipe makes 1 9-inch sq. cake Change Servings
Makes servings US Metric Modify Recipe (Assist)
  • 6 eggs

  • 1 1/four cups white sugar

  • 2 half tablespoons water

  • 1 1/2 cups cake flour

  • half teaspoon baking powder

  • 1 1/2 teaspoons almond extract

  • 1/four cup confectioners’ sugar for dusting

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Chinese Steamed Cake

Instructions

  1. Organize a big bamboo steamer or a big vegetable steamer over simmering water. Make sure that it’s giant sufficient to carry the baking pan. Line a 9 inch sq. pan with waxed paper.
  2. Separate the eggs. Place the yolks in a big bowl together with the sugar and water. Beat with an electrical mixer on medium velocity till the combination has elevated about 3 times in quantity. Whisk collectively the flour and the baking powder; sift this over the egg combination, and fold in gently. Mix within the extract.
  3. Whip the egg whites in a clear bowl to stiff, not dry, peaks. Fold into yolk base. Pour the batter into the ready pan, and clean out to edges. Rap the pan on the counter to eliminate giant air bubbles.
  4. Place the pan into the steamer. Cowl the highest of the steamer with a kitchen towel, and place the lid on prime; the towel will take in any steam that collects on prime from dripping onto the cake. Steam for about 20 minutes, or till a toothpick inserted into the middle comes out clear. Cool on a wire rack. Mud with confectioner’s sugar.

Vitamin

  • Energy
  • 193 kcal
  • 10%
  • Carbohydrates
  • 37.6 g
  • 12%
  • Ldl cholesterol
  • 106 mg
  • 35%
  • Fats
  • 2.7 g
  • four%
  • Fiber
  • zero.three g
  • 1%
  • Protein
  • four.6 g
  • 9%
  • Sodium
  • fifty six mg
  • 2%

* % Day by day Values are based mostly on a 2,000 calorie food regimen.

Recipe by Kevin Ryan

“Though actual Chinese language dinners often finish with a bit of fruit, Western affect has brought about a couple of modifications. This cake makes use of Chinese language methods to make a French impressed, and very moist, sponge cake.”

Categories:   Sponge Cake

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