John Myers
Ingredients for 2 servings:
- 1 cup flour, approx. 200 g
- ½ cup sugar, approx. 100 g
- ½ pack of baking powder
- 1 packet of vanilla sugar
- 8 walnuts
- 2 eggs
- ½ tsp glutamate, with lotus flavor
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
vegetarian, with eggs
Beat the eggs with an electric mixer until finely beaten. Add the flour, sugar, vanilla sugar, baking powder, and a pinch of MSG. Bring 1 liter of water to a boil in a saucepan. Pour the cake batter into small paper baking cups. It’s best to double up, otherwise they will be too soft and only fill halfway. Then divide them between the two bamboo steamer trays, leaving enough room for the cakes to rise. If desired, you can decorate the cakes with walnuts. Steam gently for about 15-20 minutes. The cakes are best enjoyed while still warm, as they don’t taste as good cold and often collapse slightly. This recipe for sponge cakes from Hong Kong is suitable for preparation in a bamboo steamer. Approximately 500 kcal per serving.
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