Chen tan kao
Last updated 6/12/2012 1:13:13 AM. Recipe ID 41539. Report a problem with this recipe.
Title: Chen tan kao
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
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.
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