Steamed Cakes With Fruit Sauce
Butter or marg,
Grated lemon peel
Stiffly beaten egg whites
Pkg peach slices,
In small mixing bowl cream butter or margarine, sugar and lemon peel.
Combine milk and vanilla. Stir together flour, baking powder and
salt; beat into creamed mixture alternately with milk mixture. Fold
in beaten egg whites. Lightly grease six 6-ounce custard cups or line
cups with paper bake cups. Divide batter among cups.
Pour boiling water into wok to reach 1/2 inch below steamer rack.
Place custard cups on steamer rack. Cover wok and steam about 25
minutes or until knife inserted off center comes out clean. Remove
from custard cups.
Drain raspberries and peaches, reserving syrup. In small saucepan
combine sugar and cornstarch; stir in reserved syrup. Cook and stir
until thickened and bubbly. Cook and stir 2 minutes more. Cool
slightly; stir in fruit. Serve over steamed cakes. Makes 6 servings.
Source: Better Homes And Gardens Best Wok Recipes Compliments Of West
Bend : Typos by Dorothy Flatman 1996
From: Dorothy Flatman Date: 09-04-96 (08:23)