Chinese Sponge Cake Baked Not Steamed Recipes

Steps:

• Heat water and dissolve sugar. Let cool.
• Mix yolk into sugar water.
• Slowly add flour into the mixture.
• Blend in oil and extract.
• In a large bowl, beat egg whites until peaks are stiff. Add cream of tartar.
• Fold batter from above into egg whites.
• Pour combined batter into an UNGREASED aluminum cake pan (do NOT use a non-stick pan!).
• Bake at 350 degrees for 45-60 minutes until done (when toothpick comes out clean).
• Turn cake upside down and let cool.

Steps:

• The baking powder and flour are mixed together.
• They are then sifted and set aside.
• Mix the evaporated milk with the melted butter first. Then add the baking soda to it. Again, set it aside.
• You will need four eggs. Crack it into a mixing bowl.
• Beat the eggs.
• Mix in the sugar and the almond extract. Make sure that the sugar is dissolved.
• You then mix in the milk/baking soda/butter mixture to the eggs/sugar. Blend thoroughly using a whisk.
• You gradually mix in the flour mixture and blend.
• Whisk until smooth and completely blended.
• Pour the mixture into a greased cake pan. I use a pie dish about 9-inch.
• Bring the water to boil.
• Place the cake into the pan with boiling water.
• Cover and steam for 25-30 minutes. Use a toothpick to check when the cake is done.
• toothpick to check when the cake is done.
• Remove the cake from the pan and slice. Best served when warm. Enjoy!

Steps:

• Put eggs and sugar into mixing bowl.
• Beat on high for 5 minutes until creamy.
• Add rest of ingredients.
• Blend on low for 3-5 minutes until smooth.
• Line 9-inch cake pan with wax paper.
• Pour mixture into cake pan.
• Sprinkle with sesame seeds.
• Steam for 15 minutes, knife should come out clean when inserted.

Steps:

• 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.

Steps:

• SPONGE CAKE: Sift the all-purpose flour, baking powder, and baking soda together.
• Melt the shortening in a double boiler. Stir in oil and allow to cool.
• Beat the eggs in a bowl. Add the sugar and continue beating until the mixture is thick and foamy Stir in the milk and oil. Stir in vanilla and almond extracts. Gently stir flour mixture into the egg mixture. Let stand 5 minutes.
• Pour into a greased 9 inch round cake tin, and spread evenly across tin with back of spoon.
• Place cake tin into a steamer and cover. If you do not have a steamer, you can place the cake tin on top of a vegetable steaming rack, a cookie cooling rack, or criss cross several large spoons in the bottom of a large pot. I place my cake tin on top of a cookie cooling rack in the bottom of a large pot filled with a half inch of water, and this works fine.
• Cover with a lid and steam for 25 minutes. When removing the lid, do not allow the condensation from the lid to drip on the cake. The top of the cake may be moist in the center from the condensation dripping from the lid while cooking. This is fine and the center of the cake will air dry once you remove the cake from the steamer.
• Carefully remove cake tin from steamer. Remove the cake from the tin while it is still hot to a plate. Cut into 6 to 8 wedges and serve hot or cold. Can be eaten by itself or topped with Strawberry Topping and Sweetened Whipped Cream.
• STRAWBERRY TOPPING: To make Strawberry Topping, drain strawberries, reserving 3/4 cup strawberry juice.
• In a small saucepan, combine sugar and cornstarch. Stir in reserved strawberry juice.
• Over medium heat, bring to a boil. Stirring constantly, boil for 1 minute.
• Remove from heat, and cool slightly. Stir in strawberries. Cool completely. Makes 3 cups.
• SWEETENED WHIPPED CREAM: To make Sweetened Whipped Cream, beat heavy whipping cream and 2 tablespoons sugar in chilled bowl with electric mixer on high speed until soft peaks form. Makes 4 cups.