** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Sift flour, baking powder andamp; salt together.
2. Beat egg whites until stiff. Gradually beat in sugar (1 tablespoons at a time) and continue to beat until meringue is stiff.
3. Beat in egg yolks one at a time, andamp; add extract.
4. Fold in dry ingredients. Pour into well-greased 10-inch cake pan or 8-inch square cake pan.
5. Place 10-inch cake rack in wok andamp; fill wok with 1 qt.
6. water, or to 1-inch below rack, whichever is less.
7. Cover andamp; bring to boil. Place cake on rack.
8. Cover andamp; steam 20 minutes. or until toothpick inserted near center comes out clean.
9. Do not lift lid or allow water to fall below boiling while steaming cake.
10. Remove cake pan. Cool 15 minutes; cut into 2-inch diagonal pieces.
11. Serve hot or cold. Cake may be later re-steamed 5 minutes to serve hot.
Comments on Chen Tan Kao B1 Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Natural Sweeteners allergies.
Meal Type: 
Total Time: 
Cook Method:
Cuisine: 
Print this Recipe