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Steamed Cakes With Fruit Sauce Recipe
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Sugar||1⁄4 Cup (4 tbs)|
|Grated lemon peel||1⁄2 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Stiffly beaten egg whites||2 , beaten|
|Frozen raspberries||10 Ounce, thawed (1 Package)|
|Frozen peach slices||10 Ounce, thawed (1 Package)|
Serving size: Complete recipe
Calories 2070 Calories from Fat 870
% Daily Value*
Total Fat 99 g152.2%
Saturated Fat 60.2 g300.9%
Trans Fat 0 g
Cholesterol 253.2 mg
Sodium 1241.5 mg51.7%
Total Carbohydrates 281 g93.7%
Dietary Fiber 27.8 g111.2%
Sugars 89.7 g
Protein 37 g73.4%
Vitamin A 58.6% Vitamin C 5.4%
Calcium 74.4% Iron 54.3%
*Based on a 2000 Calorie diet
Combine milk and vanilla.
Stir together flour, baking powder, and salt; beat into creamed mixture alternately with milk mixture.
Fold in the 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 rack.
Cover wok and steam about 25 minutes or till knife inserted off-center comes out clean.
Remove from custard cups.
Drain raspberries and peaches, reserving syrup.
In small saucepan combine 1/4 cup sugar and the cornstarch; stir in reserved syrup.
Cook and stir till thickened and bubbly.
Cook and stir 2 minutes more.
Cool slightly; stir in fruit.
Serve over steamed cakes.