Monday, July 23, 2012

Chinese Steamed Sponge Cake Recipe

Recipe adapted from The Australian Women's Weekly Oriental Dinner Party Cookbook, page 15


2 eggs, room temperature (70g each)
½ cup caster sugar
1/3 cup evaporated milk
60g unsalted butter, melted, cooled
¾ cup self-raising flour
½ teaspoon bicarbonate of soda

  1. Sift the flour and bicarb of soda into a small bowl.
  2. In another bowl, whip the eggs and sugar with an electric mixer for 5 minutes or until thick.
  3. Stir in milk and butter; whisk in the sifted flour and soda until incorporated.
  4. Line an 18cm bamboo steamer with a sheet of grease proof paper, pour mixture into steamer.
  5. Cover, place steamer over wok or pan of boiling water, cook over high heat 15 minutes or until a skewer inserted into the centre comes out clean.  
  6. Turn cake onto wire rack. Serve warm.
Notes & Tips

This cake is best served piping hot from the steamer. If a bamboo steamer is not available, an aluminium steamer can be used instead.

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