Suanne And Bens Chinese Sponge Cake Food

CHINESE SPONGE CAKE (BAKED, NOT STEAMED)

Steps:

• Heat water and dissolve sugar. Let cool.
• Mix yolk into sugar water.
• Slowly add flour into the mixture.
• Blend in oil and extract.
• In a large bowl, beat egg whites until peaks are stiff. Add cream of tartar.
• Fold batter from above into egg whites.
• Pour combined batter into an UNGREASED aluminum cake pan (do NOT use a non-stick pan!).
• Bake at 350 degrees for 45-60 minutes until done (when toothpick comes out clean).
• Turn cake upside down and let cool.

SUANNE AND BEN'S CHINESE SPONGE CAKE

Steps:

• The baking powder and flour are mixed together.
• They are then sifted and set aside.
• Mix the evaporated milk with the melted butter first. Then add the baking soda to it. Again, set it aside.
• You will need four eggs. Crack it into a mixing bowl.
• Beat the eggs.
• Mix in the sugar and the almond extract. Make sure that the sugar is dissolved.
• You then mix in the milk/baking soda/butter mixture to the eggs/sugar. Blend thoroughly using a whisk.
• You gradually mix in the flour mixture and blend.
• Whisk until smooth and completely blended.
• Pour the mixture into a greased cake pan. I use a pie dish about 9-inch.
• Bring the water to boil.
• Place the cake into the pan with boiling water.
• Cover and steam for 25-30 minutes. Use a toothpick to check when the cake is done.
• toothpick to check when the cake is done.
• Remove the cake from the pan and slice. Best served when warm. Enjoy!

HOSTESS TWINKIE SPONGE CAKE

Steps:

• Beat eggs til thick&lemon colored (about 5 minutes with an electric mixer on medium speed).
• Gradually add the sugar a few spoons at a time; beat another 3 minutes.
• Slowly add flour, baking powder, salt.
• Beat in milk in three equal portions till blended.
• Add Flavoring.
• Beat 2 minutes.
• Pour batter into greased & floured jelly roll pan.
• Bake in the center of a preheated oven at 350 degrees for 38-42 minute (or till toothpick inserted in center comes out clean.
• Cool on rack, 1 hour.
• Cut into finger shapes to resemble the original Twinkie cakes.
• Spread with filling and form into sandwiches.
• Wrap and refrigerate or freeze to use as needed.
• Keeps for up to 3 weeks refrigerated. Freezes almost indefinitely if wrapped well.