Steamed Sponge Cake (Soy Zing Dan Gow)
4 large eggs
1 large egg white
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup sifted cake flour
1/2 teaspoon baking powder
1. Line the bottom of an 8-inch round cake pan (with 2 to 3-inch tall sides)
with cooking parchment cut to fit. If pan has a removable rim, wrap outside with
foil to prevent water from seeping in.
2. In a large bowl, with a mixer on high speed, beat whole eggs, egg white, and
sugar until thick and pale yellow, 4 to 5 minutes. Stir in vanilla. In a small
bowl, mix flour and baking powder until blended. With a whisk, fold flour
mixture into egg mixture until evenly blended. Scrape batter into pan. Tap pan
lightly on work surface to remove air pockets.
3. Set a round rack (cake rack, basket steamer, removable rim from a cake pan,
or empty 2-in.-tall cans with both ends cut out) in a 12 to 14-inch steamer,
14-inch wok, or 12-inch frying pan (with at least 2-inch tall sides; steamer
should be wide enough to hold cake pan without sides touching). Pour water into
steamer to about 1/2 inch below top of rack. Cover steamer and bring water to a
boil over high heat.
4. Place cake on rack and cover steamer (if cover doesn't fit over cake, tent
steamer with a large piece of foil, sealing it around the edges so steam can't
escape); reduce heat to medium and steam until a toothpick inserted in center of
cake comes out clean, 20 to 25 minutes. If necessary, add more boiling water to
maintain level. Remove cover quickly and carefully so condensed steam doesn't
drip onto cake. Remove cake from steamer.
5. Run a knife between cake and pan rim to loosen sides. Invert onto a rack,
remove pan and parchment, and invert again onto another rack. Let cake cool at
least 10 minutes. With a serrated knife, cut cake into diamonds or wedges. Serve
warm or cool.
Makes 8-9 servings.