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Receta Steamed Sponge Cake (Soy Zing Dan Gow)
by Global Cookbook

Steamed Sponge Cake (Soy Zing Dan Gow)
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Ingredientes

  • 4 lrg Large eggs
  • 1 lrg egg white
  • 3/4 c. sugar
  • 1 tsp vanilla
  • 1 c. sifted cake flour
  • 1/2 tsp baking pwdr

Direcciones

  1. Line the bottom of an 8-inch round cake pan (with 2- to 3-inch-tall sides) with cooking parchment cut to fit. If pan has a removable rim, wrap outside with foil to prevent water from seeping in.
  2. In a large bowl, with a mixer on high speed, beat whole Large eggs, egg white, and sugar till thick and pale yellow, 4 to 5 min. Stir in vanilla. In a small bowl, mix flour and baking pwdr till blended. With a whisk, fold flour mix into egg mix till proportionately blended. Scrape batter into pan. Tap pan lightly on work surface to remove air pockets.
  3. Set a round rack (cake rack, basket steamer, removable rim from a cake pan, or possibly empty 2-inch-tall cans with both ends cut out) in a 12- to 14-inch steamer, 14-inch wok, or possibly 12-inch frying pan (with at least 2-inch-tall sides; steamer should be wide sufficient to hold cake pan without sides touching). Pour water into steamer to about 1/2 inch below top of rack. Cover steamer and bring water to a boil over high heat.
  4. Place cake on rack and cover steamer (if cover doesn't fit over cake, tent steamer with a large piece of foil, sealing it around the edges so steam cannot escape); reduce heat to medium and steam till a toothpick inserted in center of cake comes out clean, 20 to 25 min. If necessary, add in more boiling water to maintain level. Remove cover quickly and carefully so condensed steam doesn't drip onto cake. Remove cake from steamer.
  5. Run a knife between cake and pan rim to loosen sides. Invert onto a rack, remove pan and parchment, and invert again onto another rack. Let cake cold at least 10 min. With a serrated knife, cut cake into diamonds or possibly wedges. Serve hot or possibly cold.
  6. This recipe yields 8 or possibly 9 servings.
  7. Comments: You can make the cake up to 2 days ahead; cold and store airtight at room temperature. Many Chinese prefer this pale, moist cake plain, but it can be embellished with candied kumquats or possibly a citrus compote if you like.