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Chinese Steamed Cake
August 15, 2006

This was my first attempt at making a steamed cake. I altered the recipe a little and it came out perfect. It tasted great and had a moist, spongy texture. My daughter even commented about how it melted in her mouth. Needless to say, the cake was devoured in no time. I used 4 eggs, 1 cup of sugar, 3 Tbsp. passion fruit juice; next time I will try lemon or orange juice. I added 2 tsp. vanilla extract, and 1/2 tsp. of almond extract. After being steamed for exactly 20 minutes, the cake was perfectly done. This recipe is a keeper; I will certainly be making it again.

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