Steamed Beijing Cake
Steamed Beijing Cake
Source: Chef Jim Coleman
4 large eggs
1/3 cup cold water
1/2 tps vanilla extract
1 cup all-purpose flour
1/4 tps ground cinnamon
1/2 tps baking powder
1/4 cup granulated sugar
Separate the yolks from the whites
Beat the whites until stiff
Beat the yolks with water & vanilla extract
Blend the flour, baking powder & cinnamon
Add sugar & sift
Spray the bottom & 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 & steam for 25 min or until a thin knife comes out clean
Remove the pan & place a plate over the pan & flip to remove the cake
Serve warm
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