Chinese Steamed Cake You Have To Try

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Chinese Steamed Cake

"Although real Chinese dinners usually give up with a chunk of fruit, Western have an effect on has brought about some modifications. This cake uses Chinese strategies to make a French inspired, and extremely moist, sponge cake."

Ingredients :

6 eggs
1 1/four cups white sugar
2 1/2 tablespoons water
1 1/2 cups cake flour
1/2 teaspoon baking powder
1 half teaspoons almond extract
1/four cup confectioners' sugar for dusting

Instructions :

Prep :	Cook : 12M	Ready in :

Arrange a huge bamboo steamer or a large vegetable steamer over simmering water. Make positive it's far big enough to keep the baking pan. Line a 9 inch rectangular pan with waxed paper.
Separate the eggs. Place the yolks in a massive bowl together with the sugar and water. Beat with an electric mixer on medium pace until the aggregate has expanded about 3 instances in volume. Whisk collectively the flour and the baking powder; sift this over the egg mixture, and fold in lightly. Blend inside the extract.
Whip the egg whites in a smooth bowl to stiff, now not dry, peaks. Fold into yolk base. Pour the batter into the organized pan, and easy out to edges. Rap the pan on the counter to take away massive air bubbles.
Place the pan into the steamer. Cover the top of the steamer with a kitchen towel, and region 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 till a toothpick inserted into the middle comes out easy. Cool on a twine rack. Dust with confectioner's sugar.

Notes :

Reynolds® Aluminum foil can be used to maintain meals moist, prepare dinner it lightly, and make clean-up simpler.

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