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LOCATION: Recipes >> Asian >> Sponge Cake 02

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Steamed Sponge Cake
Yield: 1 7-inch square or 1 9-inch round cake

5 extra large eggs at room temperature
1 tbsp. water
1 cup sugar
1 cup Swansdown cake flour
1 tbsp. melted butter

Beat eggs, water and sugar for 10 minutes at high speed or for 20
minutes by hand. The color should turn almost vanilla and the
consistency becomes thick and creamy. Fold in flour, then melted
butter. Line bottom of a 9-inch round or 7-inch square baking pan
with cooking parchment paper. Pour batter into pan.

Have water in wok boiling. Set cake pan on the steaming rack and
cover. Steam 20 minutes at medium heat. Insert tooth pick to see
if done. Turn cake out and peel off paper. Serve warm or cold.

Cake can be stored for 2-3 days in a cake keeper.

Comments: Since this cake is served without any frosting or topping,
it's appealing to those who don't like too-sweet desserts. The
texture is fine and firm but not hard. When pressed down, the cake
springs back like a sponge.


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