The key of the recipe for Chinese sponge cake is based on the very fact it's steamed, that makes it very moist. Typically the sponge cake is eaten plain, but you may also serve it with bananas or any other fruit for any light dessert.
Ingredients
- 1 cup sifted cake flour (note: not 1 cup cake flour, sifted)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 5 eggs
- 1/2 teaspoon cream of tartar
- 3/4 cup sugar
- 1 teaspoon almond extract
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Preparation
Line an 8 X 8 or 9 X 9 inch cake pan with parchment paper. Make a wok for steaming.
Put the flour inside a medium bowl. Stir within the baking powder and salt and hang aside.
Separate the egg yolks and also the egg-whites. Inside a medium bowl, beat the egg-whites until creamy. Add some cream of tartar and beat briefly. Add 1/4 cup of sugar and beat for an additional minute (don't allow the egg-whites stiffen). Add some egg yolks and also the remaining 1/2 cup of sugar.
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Beat for around 2 more minutes. Stir within the almond extract. Progressively add some flour mixture towards the egg mixture, stirring. Mix completely, but don't beat.
Pour the batter in to the cake pan. Bring water within the wok to some high boil, then turn lower to medium. Steam the wedding cake, covered, for 25 - 25 minutes or until a toothpick arrives clean. Awesome the wedding cake on the rack. Invert onto a plate and take away the parchment paper. Invert onto another plate so the cake is appropriate side up. Reduce squares.
Sponge Cake Recipe 2003 by Rhonda Parkinson. All legal rights reserved.