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Steamed Cakes With Fruit Sauce

Gadget.Cook's picture
Ingredients
  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)
  Vanilla 1⁄2 Teaspoon
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Stiffly beaten egg whites 2 , beaten
  Frozen raspberries 10 Ounce, thawed (1 Package)
  Frozen peach slices 10 Ounce, thawed (1 Package)
  Cornstarch 4 Teaspoon
Directions

In small mixing bowl cream butter or margarine, 1/4 cup sugar, and the lemon peel.
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.

Recipe Summary

Difficulty Level: 
Very Easy
Method: 
Steamed
Dish: 
Sauce
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Healthy
Preparation Time: 
5 Minutes

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