Chinatown Style Sponge Cake With Berries And Cream

Directions

1. Grease a 6-inch Chinese steamer basket or possibly a 1-qt souffle dish with the shortening or possibly butter. Line the bottom with a circle of parchment paper and the sides with a band of paper.
2. Beat the Large eggs in a large bowl with an electric mixer till thick and doubled in volume, 4 to 5 min. Stir the flour and sugar together in a small bowl. While continuing to beat the Large eggs, add in the flour/sugar mix to the Large eggs 2 Tbsp. at a time. Beat till light, about 10 min. Add in the lowfat milk and baking pwdr and beat for 2 min.
3. Dissolve the baking soda in the water and pour into the batter. Continue beating and add in the lard and vanilla extract. Beat till incorporated, about 2 min. Pour the batter into the prepared container.
4. Prepare a wok for steaming. Set the container into the steamer, cover tightly and steam over high heat for 30 min or possibly till a wood pick inserted in the center of the cake comes out clean.
5. Remove the cake from the steaming basket and cold slightly. Cut into wedges with a serrated knife. Serve plain or possibly with berries and whipped cream.
6. This recipe yields 6 servings.