What the recipe of chinese sponge cake?

do you have a website cause i seach but i can't find itWhat the recipe of chinese sponge cake?
STEAMED CHINESE SPONGE CAKE





4 eggs


1 c. sugar


1/2 tsp. lemon extract


1 c. sifted cake flour


1/2 tsp. baking powder


1/4 tsp. salt


Powdered sugar for sprinkling





Beat eggs until light and foamy. Add sugar gradually until all is used, beating throughout. Add lemon extract. Continue beating. Mix flour, baking powder and salt and sift over egg mixture, folding in lightly. Pour into slightly greased pan or a pan sprayed with a food release. Steam for 20 minutes. Before serving, sift powdered sugar over cake.What the recipe of chinese sponge cake?
chinese sponge cake





Prep Time: 15 minutes


Cook Time: 35 minutes


Ingredients:


Sponge Cake


1 cup cake or pastry flour


1 tsp baking powder


1/4 tsp salt


4 eggs


3/4 cup sugar


1 tsp almond extract


1/4 cup coconut milk


Coconut Icing:


2 TB plus 1 tsp pineapple juice


1 TB plus 2 tsp cornstarch


1 cup coconut milk


1/2 cup sugar


Preparation:


To Make the Cake:


Line the bottom of a cake pan with parchment paper. Prepare a wok for steaming.


Place the flour in a medium bowl. Sift in the baking powder and salt and set aside.


In a separate bowl, add the sugar to the eggs and beat until they are frothy (about 3 minutes). Stir in the almond extract.


Gradually add the flour mix to the egg mixture, stirring. Add the coconut milk. Stir until you have a smooth batter that is thoroughly mixed, but do not beat.


Pour the batter into the pan (ideally it should only come 2/3 to 3/4 up the side of the pan). Steam for 30 minutes or until a toothpick comes out clean. Cool and remove from the pan, turning the cake over. Cut the cake into squares or diamond shapes.





To Make the Coconut Icing:


In a small bowl, mix the pineapple juice and cornstarch and set aside.


In a medium saucepan, bring the coconut milk and sugar to a boil, stirring occasionally. Add the pineapple juice/cornstarch mixture, stirring. Cook for a few minutes on medium-low heat to thicken. Cook for another minute, then remove and use to ice the cake. Chill the cake until the icing stiffens. Refrigerated in a sealed container, the icing will keep for a few days. It can be used again to ice another sponge cake, or as a simple (but sweet!) dessert for one to two people.
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