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January's Recipe

Chinese Sponge Cake

8 eggs                            1 1/2 cups sugar

2 cups flour, shifted          1 1/2 tsp vanilla or almond extract

  1. Beat eggs until fluffy and lemon colored.

  2. Continue beating and gradually add sugar by the tbs.

  3. Beat in flavoring.

  4. Sprinkle flour over mixture and fold in flour.

  5. Grease large metal or glass mixing bowl and line with wax paper. Pour mixture into this bowl.

  6. Add 2 inches of water to the bottom of a pot large enough to accommodate mixing bowl. Place trivet in bottom of pot.

  7. Heat pot until water bowls; place bowl on trivet and cover pot with lid. Steam cake on medium heat for one hour or until done. Cake is done if inserted straw comes out clean.

  8. Lift lid quickly so that water from bottom of the lid does not drop on cake and remove bowl from pot.

  9. Cool cake in bowl for 10 minutes and then lift cake to a wire rack to complete cooling.

          

Margaret Lau's recipe submitted by Kathy Rufo

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