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Chinese Steamed Cake
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Fusion sponge cake inspired by Chinese and French techniques for a moist and delicious dessert twist.
Ingredients:
  • 6 eggs
  • 1.25 cups white sugar
  • 2.5 tablespoons water
  • 1.5 cups cake flour
  • 1.5 teaspoons almond extract
  • 0.25 cup confectioners' sugar for dusting
Instructions:
  • Place a large bamboo steamer or a large vegetable steamer over simmering water to ensure it can accommodate the baking pan. Then, line a 9-inch square pan with waxed paper.
  • First, carefully separate the eggs, placing the yolks in a large bowl with sugar and water. Using an electric mixer on medium speed, beat the mixture until it triples in volume. Next, whisk flour and baking powder together; sift over the egg mixture and gently fold in. Finally, add the extract and blend well.
  • Whip egg whites in a clean bowl until stiff but not dry, then fold into yolk base. Pour batter into prepared pan, smooth to edges, and tap the pan on the counter to remove any large air bubbles.
  • Put the pan in the steamer and cover with a kitchen towel under the lid to absorb excess steam. Steam for 20 minutes or until a toothpick comes out clean. Let it cool on a wire rack and dust with confectioner's sugar.

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