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Steamed Beijing Cake
Source: Chef Jim Coleman
4 large eggs
1/3 cup cold water
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 cup granulated sugar
Separate the yolks from the whites. Beat the whites until stiff. Beat the yolks with water and vanilla extract.
Blend the flour, baking powder and cinnamon. Add sugar and sift.
Spray the bottom and sides of an 8-inch round cake pan with nonstick spray.
In a large saucepot with a rack, heat 2 quarts of water until it comes to a boil.
Mix the flour mixture into the egg yolk mixture. Fold in the beaten egg whites into the batter. Pour into the cake pan.
Place the pan on the rack in the saucepot over the boiling water. Cover and steam for 25 minutes or until a thin knife comes out clean.
Remove the pan and place a plate over the pan and flip to remove the cake.
Serve warm.
