Recipe - Chen Tan Kao

1 cup Sifted allpurpose flour
One half teaspoon Baking powder
One fourth teaspoon Salt
4 Eggs; separated
1 cup Sugar
1 teaspoon 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 wellgreased 10in. cake pan or 8in. square
cake pan. Place 10in. cake rack in wok & fill wok w/ 1 qt. water, or to
1in. below rack, whichever is less. Cover & bring to boil. Place cake on
rack. Cover & steam 20 min. 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 min.; cut into 2in. diagonal
pieces. Serve hot or cold. Cake may be later resteamed 5 min. to serve
hot.

ANNA KAO'S

PITTSBURGH, ASPINWALL

From the Micro Cookbook Collection of Chinese Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.