International Recipes
Chinese Recipes
Steamed Sponge "Moon Cake"
5 extra large eggs, at room temperature
1 tablespoon water
1 cup sugar
1 cup rice flour (or cake flour)
1 1/4 tablespoons melted butter
Line bottom of a 9-inch cake pan with parchment. Beat eggs, water and sugar
until thick and creamy, 10 minutes with a mixer at high speed or 20 minutes by
hand.
Fold in flour, then melted butter. Pour batter into pan. Fill bottom of wok
with water and bring to a rolling boil. Place steamer rack in wok; set cake
pan on rack. Cover. Reduce heat to medium and steam until cake begins to pull
slightly from pan and a wooden pick inserted in cake comes out clean, about
20 minutes. Turn out cake; peel off parchment.
Serve warm or cool.
Makes 6 to 8 servings.
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No portion of this website may be reproduced without permission.