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Chinese Sponge Cake


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Chinese Sponge Cake
Chinese Sponge Cake
Rhonda Parkinson
In China, cakes are normally steamed, which makes them moist. Traditionally, the sponge cake would be served plain, but you can also add fresh or canned fruit or top it with a bit of ice cream.

Chinese Sponge Cake Recipe:
  • 1 cup sifted cake flour (note: not 1 cup cake flour, sifted)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 5 eggs
  • 1/2 teaspoon cream of tartar
  • 3/4 cup sugar
  • 1 tsp almond extract
Line an 8 X 8 inch cake pan with parchment paper. Prepare a wok for steaming.

Place the flour in a medium bowl. Sift in the baking powder and salt and set aside.

Separate the egg yolks and the egg whites. In a medium bowl, beat the egg whites until frothy. Add the cream of tartar and beat briefly. Add 1/4 cup of sugar and beat for another minute (don't let the egg whites stiffen).

Add the egg yolks and the remaining 1/2 cup of sugar. Beat for about 2 more minutes. Stir in the almond extract.

Gradually add the flour mixture to the egg mixture, stirring. Mix thoroughly, but do not beat. Pour the batter into the cake pan.

Bring the water in the wok to a high boil, then turn down to medium. Steam the cake, covered, for 20 - 25 minutes or until a toothpick comes out clean.

Remove the cake pan from the wok (take care when removing the wok lid to keep condensation from dripping onto the cake). Cool the cake on a rack. Invert onto a plate and remove the parchment paper. Invert onto another plate so that the cake is right side up. Cut into squares.

Sponge Cake Recipe Copyright 2003 by Rhonda Parkinson. All rights reserved.

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