Chinese Steamed Cake

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 6 eggs
• 1 1/4 cups 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 confectioners' sugar, for dusting

Recipe

• 1 arrange a large bamboo steamer or a large vegetable steamer over simmering water.
• 2 make sure it is large enough to hold the baking pan.
• 3 line a 9 inch square pan with waxed paper.
• 4 separate the eggs.
• 5 place the yolks in a large bowl along with the sugar and water.
• 6 beat with an electric mixer on medium speed until the mixture has increased about three times in volume.
• 7 whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently.
• 8 blend in the extract.
• 9 whip the egg whites in a clean bowl to stiff, not dry, peaks.
• 10 fold into yolk base.
• 11 pour the batter into the prepared pan, and smooth out to edges.
• 12 rap the pan on the counter to get rid of large air bubbles.
• 13 place the pan into the steamer.
• 14 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.
• 15 steam for about 20 minutes, or until a toothpick inserted into the center comes out clean.
• 16 cool on a wire rack.
• 17 dust with confectioner's sugar.