Chinese Steamed Cake

Recipe View Prepare Steamer: Set up a large bamboo or vegetable steamer over simmering water. Ensure it's spacious enough to accommodate a 9-inch square baking pan. Line the pan with parchment paper, leaving an overhang for easy removal. (5 minutes)

Recipe View Create Egg Yolk Base: In a large bowl, combine the egg yolks, granulated sugar, and water. Using an electric mixer on medium speed, beat the mixture until it becomes pale, thick, and has increased in volume approximately threefold. (8 minutes)

Recipe View Incorporate Dry Ingredients: In a separate bowl, whisk together the cake flour and baking powder. Gently sift this mixture over the egg yolk base. Using a spatula, fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. Stir in the almond extract. (5 minutes)

Recipe View Whip Egg Whites: In a clean, grease-free bowl, whip the egg whites until stiff, but not dry, peaks form. (5 minutes)

Recipe View Combine Mixtures: Gently fold the whipped egg whites into the yolk batter in two or three additions, being careful not to deflate the whites. (5 minutes)

Recipe View Steam the Cake: Pour the batter into the prepared pan, smoothing the top with a spatula. Gently tap the pan on the counter to release any trapped air bubbles. Place the pan into the steamer. Cover the top of the steamer with a clean kitchen towel, then place the lid on top. The towel will absorb any condensation and prevent it from dripping onto the cake. Steam for 20-25 minutes, or until a toothpick inserted into the center comes out clean. (30 minutes)

Recipe View Cool and Serve: Remove the cake from the steamer and let it cool on a wire rack before dusting with confectioners' sugar. Serve warm or at room temperature.