Chinese Steamed Sponge Cake
rec.food.baking/Jeff (1999)
Recipe by Rhoda Yee
Yield: 1 (7-inch) square or 1 (9-inch) round cake

I got the following recipe from a little book called "Chinese Village Cookbook" by Rhoda Yee published by Yerba Buena Press (San Francisco) in 1975 and distributed by Random House, Inc. I do not think it is still in print. I have yet to try this recipe. Also note that the procedure is very similar to that of an American sponge cake or a European genoise.

In the author's note, she said to use cake flour, because it is the closest thing to rice flour. Now that rice flour is widely available, I wonder if one can try using rice flour in this recipe instead of cake flour? Anyway, the recipe is as follows:

5 extra large eggs at room temp.
1 tbsp. water
1 cup sugar
1 cup cake flour*
1 tbsp. melted butter

(* Author's note: Swansdown. This is the only flour available that's close to Chinese rice flour. Don't substitute any other kind)

Preparation:
Beat eggs, water and sugar for 10 minutes at high speed or for 20 minutes by hand. The color should turn almost vanilla and the consistency becomes thick and creamy. Fold in flour, then melted butter. Line bottom of a 9-inch round or 7-inch square baking pan with cooking parchment paper. Pour batter into pan.

Cooking:
Have water in wok boiling. Set cake pan on the steaming rack and cover. Steam 20 minutes at medium heat. Insert tooth pick to see if done. Turn cake out and peel off paper. Serve warm or cold.

Do-ahead notes: Cake can be stored for 2-3 days in a cake keeper.

Comments:
Since this cake is served without any frosting or topping, it's appealing to those who don't like too-sweet desserts. The texture is fine and firm but not hard. When pressed down, the cake springs back like a sponge.