1/1 Photo of Suanne and Ben's Chinese Sponge Cake
Chef #966418's Note:
This recipe is from a wonderful blog named http://www.chowtimes.com run by Suanne and Ben. The blog has many Eastern recipes. I'm posting some of their recipes on this website for nutritional information, but please go visit their blog for more great recipes. Pictures of the preparation of this recipe can be found here: http://chowtimes.com/2006/02/17/chinese-sponge-cake/.
My Private Note
Units: US | Metric
- 1The baking powder and flour are mixed together.
- 2They are then sifted and set aside.
- 3Mix the evaporated milk with the melted butter first. Then add the baking soda to it. Again, set it aside.
- 4You will need four eggs. Crack it into a mixing bowl.
- 5Beat the eggs.
- 6Mix in the sugar and the almond extract. Make sure that the sugar is dissolved.
- 7You then mix in the milk/baking soda/butter mixture to the eggs/sugar. Blend thoroughly using a whisk.
- 8You gradually mix in the flour mixture and blend.
- 9Whisk until smooth and completely blended.
- 10Pour the mixture into a greased cake pan. I use a pie dish about 9-inch.
- 11Bring the water to boil.
- 12Place the cake into the pan with boiling water.
- 13Cover and steam for 25-30 minutes. Use a toothpick to check when the cake is done.
- 14toothpick to check when the cake is done.
- 15Remove the cake from the pan and slice. Best served when warm. Enjoy!
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Nutritional Facts for Suanne and Ben's Chinese Sponge Cake
Serving Size: 1 (103 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 431.6
- Calories from Fat 172
- Total Fat 19.1 g
- Saturated Fat 10.3 g
- Cholesterol 251.1 mg
- Sodium 433.9 mg
- Total Carbohydrate 52.8 g
- Dietary Fiber 0.8 g
- Sugars 25.5 g
- Protein 11.7 g