Name: Steamed Sponge Cake
Ingredients: 6 Eggs (up to); 1 1/2 c Sugar; 2 1/2 tb Water; 1 1/2 c Flour; 1/2 ts Baking powder; 1 ts Vanilla extract

His birth was common. Men wouldn’t have had a common birth for such a King. But it was celebrated with hallelujahs by the heavenly host in the heavens above. His lodging was poor and men wouldn’t have put Him in a stable but it was attended to by celestial visitants. It was marked by a conflux of stellar bodies. He had not the magnificent equipage of other kings but He was attended by multitudes of patients seeking and obtaining healing of soul and body. He made the dumb that attended Him sing His praises and the lame leap for joy and the deaf to hear His wonders and the blind to see His glory. He had no guard of soldiers, no magnificent retinue of military men, but centurions took orders from Him...and so have millions across the earth. He didn’t control a vast empire of those who did all of His bidding, but the waves and the winds and the storms which no early power can control obeyed Him. And death and the grave durst not refuse to deliver up their prey when He demanded it. He didn’t walk on velvet tapestry but when He walked on the sea the water held Him up. All parts of the creation except sinful men honored Him as their creator. He had no vast incomprehensible treasure of wealth but when He needed His money to pay His taxes, a fish yielded it up out of its mouth. He had no barns and He had no corn fields, but when He wanted to fill the hearts and the stomachs of a multitude, He created the food right out of His own hands. And no monarch in history ever entertained that way. He didn’t have the fantastic group of people sorrowing like other people have on occasions that demanded sorrow on His behalf, but the frame of nature itself solemnized the death of its author, heaven and earth were mourners, the sun was clad in black and if the inhabitants of the earth were unmoved, the earth itself trembled under the awful load. And there were few to pay the Jewish custom of rending their garments at His death, so the rocks took their place and rent their own bowels. He didn't have a grave of His own, but other men’s graves open to Him. He came not as the subject of death, but as the conqueror and invader of its territory and He rose victorious.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Eggs	Chinese	Cake	16	Servings

INGREDIENTS

6		Eggs (up to)
1 1/2	c	Sugar
2 1/2	tb	Water
1 1/2	c	Flour
1/2	ts	Baking powder
1	ts	Vanilla extract

INSTRUCTIONS

1. Separate eggs. Beat yolks in a large bowl. Add sugar and water; beat
until fluffy.
2. Sift together flour and baking powder. Gradually add to eggs, mixing
well. Then blend in vanilla extract.
3. Beat egg whites until they form peaks and are stiff but not dry. Fold
into batter.
4. Line a cake pan (about 8 or 9 inches square and about 3 inches deep)
with waxed paper or foil. Pour batter into pan. Rap the pan sharply on the
table several times to remove large air bubbles.
5. Steam until done (20 to 25 minutes). See "How-to Section". Test for
doneness by inserting a toothpick: If no batter adheres, the cake is done.
6. Let cake cool slightly. Place a large flat platter over the pan and
invert cake onto it. Remove waxed paper or foil. Turn the cake right-side
up and cut in 2-inch squares. Serve hot or cold. (Hot is better.)
NOTE: This cake is fine for summer since it needs no oven-baking. It's also
excellent for low-fat diets. To keep it dry, place a cloth under the
steamer lid to catch and absorb the steam drippings. VARIATIONS:
1. For the sugar, substitute powdered sugar.
2. For the vanilla extract, use either half-vanilla and half-almond
extract; or half-vanilla and half-lemon extract.
3. Use an electric mixer: Beat the egg whites until stiff. Gradually add
the sugar and beat 2 minutes. (Omit the water.) Add the egg yolks and
vanilla extract; beat 2 minutes more. Sift in the flour and baking powder,
and mix well with egg mixture to make a smooth batter. Pick up steps 4, 5
and 6.
4. In step 4, line a Chinese bamboo steamer with a damp cloth; pour in the
batter and steam. Or pour the batter into paper cupcake cups or greased
custard cups.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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