Steamed Cakes With Fruit Sauce
|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)|
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.