INGREDIENTS

5 large fresh eggs
1 cup cane sugar
1 1/2 cups flour
1/2 teaspoon baking powder
1 teaspoon pure vanilla extract
Vegetable oil

COOKING METHOD

Prepare 6 large fresh eggs, separated

Beat egg whites in electric mixer until stiff. Add sugar gradually and beat 2 minutes. Add egg yolks and vanilla and beat another 2 minutes.

Sift flour and baking powder together. Mix with above ingredients until batter is smooth and well blended.

Line a 9x9 inch pan at least 3 inches deep, with paper coated with vegetable oil.

Pour batter into pan and elevate in steaming utensil containing 3 or 4 inches of hot water. Cover pot with cloth under lid to absorb water created by steaming.

Turn to high heat and steam cake for 20 to 25 minutes.

Remove lid and cloth, test for doneness with toothpick. If toothpick comes out clean with no trace of stickiness, remove from steamer. Turn cake upside down on a rack and cool.

Cut into 2 1/2 x 2 1/2 inch squares for serving. Delicious with Oolong or Jasmine tea.