International Recipes
Steamed Beijing Cake
Ingredients
- 4 large eggs
- 1/3 cup cold water
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 cup granulated sugar
Instructions
- Separate the yolks from the whites. Beat the whites until stiff. Beat the yolks with water and vanilla
extract.
- Blend the flour, baking powder and cinnamon. Add sugar and sift.
- Spray the bottom and sides of an 8 inch round cake pan with nonstick spray.
- In a large saucepot with a rack, heat 2 quarts of water until it comes to a boil.
- Mix the flour mixture into the egg yolk mixture. Fold in the beaten egg whites into the batter. Pour into the cake pan.
- Place the pan on the rack in the saucepot over the boiling water. Cover and steam for 25 minutes or until a thin knife comes out clean.
- Remove the pan and place a plate over the pan and flip to remove the cake.
- Serve warm.
Attribution
Chef Jim Coleman