Chinatown-Style Sponge Cake With Berries And Cream

Recipe Ingredients

		Vegetable shortening or butter - for greasing pan
4		Eggs (large)
1 1/2 cups	93g / 3.3oz	Cake flour
1 cup	198g / 7oz	Sugar
3/4 cup	177ml	Whole or part skim milk
1 1/2 teaspoons	7.5ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1 1/2 teaspoons	7.5ml	Water
1/2 cup	99g / 3.5oz	Lard
		= (or vegetable shortening)
1 teaspoon	5ml	Vanilla extract
		Whipped cream - (optional)
		Drained rinsed fresh berries - (optional)

Recipe Instructions

Grease a 6-inch Chinese steamer basket or a 1-quart souffle dish with the shortening or butter. Line the bottom with a circle of parchment paper and the sides with a band of paper.

Beat the eggs in a large bowl with an electric mixer until thick and doubled in volume, 4 to 5 minutes. Stir the flour and sugar together in a small bowl. While continuing to beat the eggs, add the flour/sugar mixture to the eggs 2 tablespoons at a time. Beat until light, about 10 minutes. Add the milk and baking powder and beat for 2 minutes.

Dissolve the baking soda in the water and pour into the batter. Continue beating and add the lard and vanilla extract. Beat until incorporated, about 2 minutes. Pour the batter into the prepared container.

Prepare a wok for steaming. Set the container into the steamer, cover tightly and steam over high heat for 30 minutes or until a wood pick inserted in the center of the cake comes out clean.

Remove the cake from the steaming basket and cool slightly. Cut into wedges with a serrated knife. Serve plain or with berries and whipped cream.

This recipe yields 6 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Ethnic - Favourites) - from the TV FOOD NETWORK CANADA

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