Title: Chen tan kao
 Categories: Bread
      Yield: 6 Servings
 
      1 c  Sifted all-purpose flour
    1/2 ts Baking powder
    1/4 ts Salt
      4    Eggs; separated
      1 c  Sugar
      1 ts Lemon; vanilla or almond
           -extract
 
  Sift flour, baking powder & salt together. Beat egg whites until
  stiff. Gradually beat in sugar (1 tbs. at a time) and continue to
  beat until meringue is stiff. Beat in egg yolks one at a time, & add
  extract. Fold in dry ingredients. Pour into well-greased 10-in. cake
  pan or 8-in. square cake pan. Place 10-in. cake rack in wok & fill
  wok w/ 1 qt. water, or to 1-in. below rack, whichever is less. Cover
  & bring to boil. Place cake on rack. Cover & steam 20 min. or until
  toothpick inserted near center comes out clean. Do not lift lid or
  allow water to fall below boiling while steaming cake. Remove cake
  pan. Cool 15 min.; cut into 2-in. diagonal pieces. Serve hot or cold.
  Cake may be later re-steamed 5 min. to serve hot.
  
  ANNA KAO'S
  
  PITTSBURGH, ASPINWALL
  
  From the .  Downloaded