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Chen Tan Kao B1

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHEN TAN KAO B1
 Categories: Chinese, Grains, Desserts
      Yield: 6 Servings
 
      1 c  Sifted all-purpose flour
    1/2 ts Baking powder
    1/4 ts Salt
      4    Eggs, separated
      1 c  Sugar
      1 ts Lemon, vanilla or almond
           -extract
 
  Sift flour, baking powder & salt together. Beat egg whites until
  stiff. Gradually beat in sugar (1 tbs. at a time) and continue to
  beat until meringue is stiff. Beat in egg yolks one at a time, & add
  extract. Fold in dry ingredients. Pour into well-greased 10-inch cake
  pan or 8-inch square cake pan. Place 10-inch cake rack in wok & fill
  wok with 1 qt. water, or to 1-inch below rack, whichever is less.
  Cover & bring to boil. Place cake on rack. Cover & steam 20 minutes.
  or until toothpick inserted near center comes out clean. Do not lift
  lid or allow water to fall below boiling while steaming cake. Remove
  cake pan. Cool 15 minutes; cut into 2-inch diagonal pieces. Serve hot
  or cold.
  
  Cake may be later re-steamed 5 minutes to serve hot.
  
  Temperature(s): HOT, COLD Effort: AVERAGE Time: 01:00 Source: ANNA
  KAO'S Comments:  PITTSBURGH, ASPINWALL
 
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