Ingredients for Chinese Steamed Cake recipe
6 eggs
1 1/4 cups white 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
Directions
Arrange a large bamboo steamer or a large vegetable steamer over
simmering water. Make sure it is large enough to hold the baking
pan. Line a 9 inch square pan with waxed paper.
Separate the eggs. Place the yolks in a large bowl along with the
sugar and water. Beat with an electric mixer on medium speed until
the mixture has increased about three times in volume. Whisk
together the flour and the baking powder; sift this over the egg
mixture, and fold in gently. Blend in the extract.
Whip the egg whites in a clean bowl to stiff, not dry, peaks. Fold
into yolk base. Pour the batter into the prepared pan, and smooth
out to edges. Rap the pan on the counter to get rid of large air
bubbles.
Place the pan into the steamer. 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. Steam for
about 20 minutes, or until a toothpick inserted into the center
comes out clean. Cool on a wire rack. Dust with confectioner’s
sugar.
Chinese Eggplant Fries
Directions
In a shallow bowl, stir together the flour, cornmeal, cayenne pepper,
salt, and black pepper. Place the eggs in a separate bowl.
Heat the oil in a large skillet over medium heat. A few at a time, dip
the eggplant pieces into the egg, then into the flour mixture, then
back into the egg, and back into the flour mixture. Fry the eggplant
in the hot oil until golden brown. Drain on paper towels, and serve
immediately.