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Chinese Steamed Cake
March 25, 2007

It has a spongy texture. I reduced the amount of sugar to 3/4 cup. It would have been too sweet for me if I used the specified amount of sugar. I used a 9" round cake pan. My bamboo steamer wasn't large enough to acommodate the pan, so I used the "oven steam" method posted by IRIOSE on 1/25/2004. (Check her review for the method.) This is a great alternative if your steamer is too small or if you don't have a steamer. I baked it for 30-35 min at 375 degrees. I covered the cake in foil while it was still hot in order to keep it from drying out. It was good enough without the confectioner's sugar. By the way, be sure that your egg whites are room temp. when you whisk them. Otherwise, the peaks won't form properly.

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