Chinese Sponge Cakes
cakes, chinese, low-cal, low-fat
1 egg separated
1/4 cup powdered sugar
1/3 cup sifted flour
1/8 teaspoon baking powder
Beat egg white until peaks form, then gradually beat in sugar until mixture is stiff.
Beat egg yolks and fold in. Sift flour and baking powder, then re-sift over egg mixture and fold in throughly. Spoon into 6 greased custard cups. Place on rack in large saucepan ( or use pasta/vegetable steamer or if without a rack, turn pie plate upside down in saucepan.) Add water to just below the top of the rack. cover pan, bring water to a boil. reduce heat and let cakes steam until set. Serve hot or at room temperatuure. Serves 6, 1 serving = 48 calories.
from: Round the World Low Calories diet cook Book by Merit Publications (1969)
Lei Gui Bronx,NY
Yield: 1 servings