Yield: 6 Servings
|1 cup||Sifted all-purpose flour|
|½ teaspoon||Baking powder|
|4 \N||Eggs; separated|
|1 teaspoon||Lemon; vanilla or almond extract|
Sift flour, baking powder & salt together. Beat egg whites until stiff.
Gradually beat in sugar (1 tbs. at a time) and continue to beat until meringue is stiff. Beat in egg yolks one at a time, & add extract. Fold in dry ingredients. Pour into well-greased 10-in. cake pan or 8-in. square cake pan. Place 10-in. cake rack in wok & fill wok w/ 1 qt. water, or to 1-in. below rack, whichever is less. Cover & bring to boil. Place cake on rack. Cover & steam 20 min. or until toothpick inserted near center comes out clean. Do not lift lid or allow water to fall below boiling while steaming cake. Remove cake pan. Cool 15 min.; cut into 2-in. diagonal pieces. Serve hot or cold. Cake may be later re-steamed 5 min. to serve hot.
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .