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Steamed Bejing Cake

Ingredients

4 large Eggs
1/3 cup Cold Water
1/2 tsp. Vanilla Extract
1 cup All Purpose Flour
1/4 tsp. Ground Cinnamon
1/4 tsp. Baking Powder
1/4 cup Sugar

Method

Separate the yolks from the whites. Beat the whites until stiff. Beat yolks with water and vanilla. Blend the flower, baking powder and cinnamon. Add sugar and sift. Spray the bottoms and sides of 8' round cake pan with non-stick spray.

In a large saucepot with a rack, heat 2' 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 in the cake pan.

Place the pan on the rack in the steamer over the boiling water. Cover and steam for 25 minutes or until a thin knife comes out clean.

Remove the pan and place a plate over the pan and flip to remove the cake.

Serve warm.