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Chinese Steamed Sponge Cake




Source of Recipe


Internet


List of Ingredients




5 extra large eggs at room temp.
1 tbsp. water
1 cup sugar
1 cup cake flour*
1 tbsp. melted butter

(* Author's note: Swansdown. This is the only flour available that's close to Chinese rice flour. Don't substitute any other kind)

Preparation:
Beat eggs, water and sugar for 10 minutes at high speed or for 20 minutes by hand. The color should turn almost vanilla and the consistency becomes thick and creamy. Fold in flour, then melted butter. Line bottom of a 9-inch round or 7-inch square baking pan with cooking parchment paper. Pour batter into pan.

Cooking:
Have water in wok boiling. Set cake pan on the steaming rack and cover. Steam 20 minutes at medium heat. Insert tooth pick to see if done. Turn cake out and peel off paper. Serve warm or cold.

Do-ahead notes: Cake can be stored for 2-3 days in a cake keeper.

Comments:
Since this cake is served without any frosting or topping, it's appealing to those who don't like too-sweet desserts. The texture is fine and firm but not hard. When pressed down, the cake springs back like a sponge.


Recipe