Chinatown Style Sponge Cake With Berries And Cream Recipe
Servings: 6
Ingredients
- Vegetable shortening or possibly butter for greasing pan
- 4 lrg Large eggs
- 1 1/2 c. cake flour
- 1 c. sugar
- 3/4 c. whole or possibly part skim lowfat milk
- 1 1/2 tsp baking pwdr
- 1/2 tsp baking soda
- 1 1/2 tsp water
- 1/2 c. lard (or possibly vegetable shortening)
- 1 tsp vanilla extract Whipped cream (optional) Liquid removed rinsed fresh berries (optional)
Directions
- Grease a 6-inch Chinese steamer basket or possibly a 1-qt souffle dish with the shortening or possibly butter. Line the bottom with a circle of parchment paper and the sides with a band of paper.
- Beat the Large eggs in a large bowl with an electric mixer till thick and doubled in volume, 4 to 5 min. Stir the flour and sugar together in a small bowl. While continuing to beat the Large eggs, add in the flour/sugar mix to the Large eggs 2 Tbsp. at a time. Beat till light, about 10 min. Add in the lowfat milk and baking pwdr and beat for 2 min.
- Dissolve the baking soda in the water and pour into the batter. Continue beating and add in the lard and vanilla extract. Beat till incorporated, about 2 min. Pour the batter into the prepared container.
- Prepare a wok for steaming. Set the container into the steamer, cover tightly and steam over high heat for 30 min or possibly till a wood pick inserted in the center of the cake comes out clean.
- Remove the cake from the steaming basket and cold slightly. Cut into wedges with a serrated knife. Serve plain or possibly with berries and whipped cream.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 6 servings | |
| Calories 456 | |
| Calories from Fat 186 | 41% |
| Total Fat 20.64g | 26% |
| Saturated Fat 7.76g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 155mg | 52% |
| Sodium 466mg | 19% |
| Potassium 82mg | 2% |
| Total Carbs 60.39g | 16% |
| Dietary Fiber 0.6g | 2% |
| Sugars 33.75g | 23% |
| Protein 6.94g | 11% |
