Since I couldn't find my little rack that sits in the bottom of a pan to steam, I used a part to my wok that is used for draining items. It usually attaches to the side of the wok with three little hooks. I bent the whole thing in so it would fit in my pan and used pliers to move the hooks down a little so it didn't sit so high in the pan (I was worried about the cake rising and hitting the top of the lid). My contraption worked perfectly. I don't normally fry things in my wok, so I will never miss it for that use.
I followed their recipe exactly. I have to say that while it was cooking, it smelled very eggy. I wasn't sure if it was going to turn out or not. I even thought I may brown the top a tad in the broiler once it came out. But, when I lifted the lid after 25 minutes, it was so spongy and moist, I didn't want to do a thing to change it.
The hub and I sliced right into it only after a couple of minutes of letting it cool. Ben writes that it is best served warm. Oh my. Major YUM!!! You know what I liken the taste to? Crepes. Yes, Raphi, it has a taste of crepes but a much thicker version. (Raphael is our French exchange student.) It is absolutely delicious! Not too sweet, not heavy and very moist, as you can imagine. After a couple of bites of my slice, I sprinkled a little vanilla sugar over it, as I do my crepes. This is what Raphael says they do in France. It was very good. A little crunch of the sugar was nice. I may even add a splash of Grand Marnier in the batter next time, as I do to my crepe batter. But, it really isn't necessary. It is fantastic just the way Suanne and Ben make it. Thanks for sharing guys!! Without further adu:
Suanne & Ben's Chinese Sponge Cake 松糕
- 4 eggs
- 1 C flour
- 1/2 C sugar
- 1 t baking powder
- 1/2 t basking soda
- 1 t almond extract (I used vanilla instead, said I could)
- 1/2 C evaporated milk
- 4 T melted butter
Enjoy!!
3 comments:
Humm looks good to me.... I will have to try that one.
Yes, crepes are so good, but remember, don't make your crepes to BIG... it's not a pan cake Ha! ha!
Crepe comes from brittany, where I am from :-)
Here is a website I found where they are talking about it : http://www.pacificcrepes.com/history_text.html
As they say : "simplicity is the rule" ....
See ya!!
Raphael.
Bud, it does look like cornbread! But it taste oh so different!!
Raphi, thanks for the link. I do have to agree, simplicity is goooood. :-)
You must be some kind of great cook, my friend! Looks delicious! Love the pictures you take of your culinary works of art.
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