CHINESE STYLE CAKE RECIPES

Steps:

• Cake: Preheat oven to 350 degrees F. Grease a 7" round baking pan and dust lightly with flour.
• Beat egg whites until stiff peaks form.
• Beat egg yolks lightly and fold into egg white. Blend well.
• Sift together flour and salt. Add 1/3 flour mixture to egg mixture and mix well using light, swift actions. Repeat with the remaining flour mixture, mixing well after each addition.
• Add vanilla essence. Add melted butter and blend quickly.
• Pour batter into prepared baking pan and bake for 25 minute.
• Remove from oven and allow to cool on a rack.
• Filling:Place chestnuts in a saucepan and add enough water to cover them. Cook until soft. Drain, reserving the water.
• Mash chestnuts.
• Use 1/2 cup chestnut water or plain water to cook sugar. Then add butter, vanilla essence and milk to this.
• Add sugar and milk mixture to chestnuts and mix well.
• Slice sponge cake into two layers.
• Force chestnut filling through a potato masher and pile the strands of chestnut onto one cake. Place the other half over the chestnut filling, and pile the remaining chestnut filing on top of this.
• Cover with whipped cream. (I normally just sandwich all the filling between the two layers and serve decorated with dusted icing sugar, chocolate curls and some extra chestnuts.

Steps:

• We'll be prepping several ingredients here:
• We'll need to cook everything for a bit and add some flavors before it becomes a turnip cake mix that we can steam.
• While our wok is cooking, we'll prepare our cake pan by:
• Once the turnip mix is done cooking in the wok, we'll prepare for steaming.
• To tell if the cake is done, you can stick a chopstick straight into the pan.
• While the cake pan is still in the steamer, we'll sprinkle some of our leftover Chinese sausage onto the pan and cover it for 30 seconds.
• Once it's cooled, you can take the turnip cake out from the pan however you'd like, but my dad has a pretty elegant sequence: