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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Arrange a large bamboo steamer or a large vegetable steamer over simmering water. | 2. Make sure it is large enough to hold the baking pan. | 3. Line a 9 inch square pan with waxed paper. | 4. Separate the eggs. | 5. Place the yolks in a large bowl along with the sugar and water. | 6. Beat with an electric mixer on medium speed until the mixture has increased about three times in volume. | 7. Whisk together the flour and the baking powder; sift this over the egg mixture, and fold in gently. | 8. Blend in the extract. | 9. Whip the egg whites in a clean bowl to stiff, not dry, peaks. | 10. Fold into yolk base. | 11. Pour the batter into the prepared pan, and smooth out to edges. | 12. Rap the pan on the counter to get rid of large air bubbles. | 13. Place the pan into the steamer. | 14. Cover the top of the steamer with a kitchen towel, and place the lid on top; the towel will absorb any steam that collects on top from dripping onto the cake. | 15. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean. | 16. Cool on a wire rack. | 17. Dust with confectioner's sugar. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	6			429.0	2.16	37.68	28.53
white sugar	1 1/4	cups		967.5	249.95	0.0	0.0
water	2 1/2	tablespoons		0.0	0.0	0.0	0.0
cake flour	1 1/2	1/2		743.91	160.3516	16.851	1.7673
baking powder	1/2	teaspoon		1.219	0.6371	0.0	0.0
almond extract	1 1/2	1/2		-	-	-	-
confectioner ' sugar	1/4	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.