* Reader Recipe
“I love Chinese cooking, and have this great recipe for a sponge cake that’ll go perfectly with the beautiful blossoming teas you posted a couple of weeks ago. I like it best with sesame seeds sprinkled all over the top, but if you don’t, don’t fret…it’s still good plain. I don’t recommend making this in your cusinart–it’ll come out fluffier and lighter if you just use an electric beater. How cool, to make a cake in a steamer!”
1 cup sugar
1 cup cake flour
3 T of cold water
1 t. vanilla or almond extract (I prefer almond )
Combine sugar, eggs and water in a large bowl, and beat until fluffy & foamy. At a very low speed, add flour to mixture. Add vanilla (or almond) extract.
Line an 8- or 9-inch cake pan with waxed paper. Pour mixture in. Set up steam rack in wok, or improvise one in a large frying pan (if you use a frying pan, make sure it has a deep cover). I use a wok and a round bamboo steamer lined with wax, or parchment, paper. Steam for approximately 20 minutes on medium heat.
You can sprinkle sesame seeds on top of the cooked cake. I toasted the sesame seeds first in a dry non-stick pan.
Serve warm or cold. Better warm.
Other Recipes from Karen: