CHINESE STEAMED CAKE

 

6 eggs

1 1/4 cups white sugar

2 1/2 tablespoons water

1 1/2 cups cake flour

1/2 teaspoon baking powder

1 1/2 teaspoon almond extract

1/4 cup confectioners'sugar for dusting

 

Arrange a large bamboo steamer or lasrge vegetable steamer over simmering water. Make sure it's large enough to hold baking pan. Line a 9 inch square pan with waxed paper. Separate eggs.

place yolks in a large bowl with sugar and water.Beat with mixer on medium speed until mixture has increased by three times in volume. Whisk together flour,baking powder; sift this over egg mixture, folding in gently. Blend in extract.

 

Whip egg whites in a clean bowl to stiff, not dry, peaks. Fold into yolk base. Pour batter in prepared pan, smooth out to edges. Rap pan on counter to rid large air bubbles. Place pan into steamer. Cover top of steamer with kitchen towel, place lid on top; the towel will absorb any steam collecting on top from falling onto cake. Steam for 20 minutes, or toothpick inserted in center comes out clean. Cool on wire rack. Dust with confectioners' sugar 12 servings