a steamed sponge cake that is popular at dim sum restaurants
taken and slightly altered from a William Simona cookbook

do not be fooled by the fact that this recipe is steamed and not baked this is excellent the bamboo steamer imparts some flavor on the final product. really realy light, sweet and airy. You wouldn't even know it was steamed it even browned a tad bit ^w^

you will need:

a 10' inch bamboo steamer
a pan that is large enough to accommodate your steamer
a coin (to use as a water gauge explanation below)
parchment paper
2 teaspoon plus 1/2 cup of butter at room temperature
1/2 cup sugar
scant 1/2 cup honey (i used quite a bit less then a half cup)
4 eggs
1 tsp vanilla extract
2 1/2 tsp baking powder
1 1/2 cups all purpose flour
1/2 cup milk


method

cut a piece of parchment to fit the bottom of your steamer grease with the 2 teaspoons of butter

place coin in pan and cover with water bring to a boil

meanwhile combine flour and baking powder

cream butter and sugar add honey, eggs and vanilla add flour mixture and milk and mix until you have a thick smooth batter

pour batter into prepared steamer basket and place steamer over boiling water. cover and steam for 30+ minutes (until the cake is will risen and feels dry and looks spongy)

as the water boils the coin will jingle and rattle around make sure you regularly replenish the pan with hot water. If the coin stops rattling your pan is dry!


carefully remove steamer run a knife around the edge of the cake and un-mold onto a plate. Remove parchment. Let cool 5 minutes before cutting.

awesome with tea or coffee

realy good as a desert after Chinese food especially if you are already steaming things


like i said do not be fooled this is just as good as a baked cake