Monday, February 20, 2006

Chinese Tonight

We decided on Chinese carry out for dinner tonight. I got to thinking about a post by Suanne and Ben at Chow Times for their steamed Chinese Sponge Cake. I've seen cakes "steamed" on several food shows, but I had never tried it. I'd been threatening that I was going to make their sticky rice, their pork rolls and a whole lot of other goodies they have posted recipes for. Since it was Chinese night, what better night to make that Chinese sponge cake for dessert?

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
Sift the baking powder and flour together in a small mixing bowl. Mix the milk and melted butter in a cup and then add the baking soda to it. Set aside. Whisk eggs in large bowl. Add sugar and extract and whisk until sugar is dissolved. Add the milk/baking soda/butter mixture to the eggs and sugar. Blend thoroughly using a whisk. Gradually add the flour mixture and blend until completely smooth. Pour mixture into greased 9-inch pie dish. Bring water to boil. Carefully (hot water!!) put pie dish on grate over water and close lid. Cook for 25 minutes. Remove carefully and put on cooling rack. Slice and serve warm.

Enjoy!!

4 comments:

Bud said...

That picture of the Chineese sponge cake reminds me of cornbread, ofcourse that's coming from a true Southerner. : )

Raphael, France. said...

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.

Rosa said...

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. :-)

Shell said...

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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