Chen Tan Kao B1



	Chen Tan Kao B1 desserts, chinese, grains 1 cup sifted all-purpose flour 1/2 teaspoon baking powder 1/4 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 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