Chinese Sponge Cake and Coconut IcingIn China

cakes are normally steamed rather than baked
Sponge Cake
Yield: 1 cake
1 cup cake or pastry flour
1 tsp baking powder
1/4 tsp salt
4 eggs
1 tsp almond extract
3/4 cup sugar
1/4 cup coconut milk

Directions:
Line the bottom of a cake pan with parchment paper. Prepare a wok for steaming. Place the flour in a medium bowl. Sift in the baking powder and salt and set aside. In a separate bowl, add the sugar to the eggs and beat until they are frothy (about 3 minutes). Stir in the almond extract. Gradually add the flour mix to the egg mixture, stirring. Add the coconut milk. Stir until you have a smooth batter that is thoroughly mixed, but do not beat. Pour the batter into the pan (ideally it should only come 2/3 to 3/4 up the side of the pan). Steam for 30 minutes or until a toothpick comes out clean. Cool and remove from the pan, turning the cake over. Cut the cake into squares or diamond shapes.

Coconut Icing
Yield: 1 cup (takes about 1/4 cup to ice the cake)
1 cup coconut milk
1/2 cup sugar
2 TB plus
1 tsp pineapple juice
1 TB plus
2 tsp cornstarch In a small bowl, mix the pineapple juice and cornstarch and set aside.In a medium saucepan, bring the coconut milk and sugar to a boil, stirring occasionally. Add the pineapple juice/cornstarch mixture, stirring. Cook for a few minutes on medium-low heat to thicken. Cook for another minute, then remove and use to ice the cake. Chill the cake until the icing stiffens. Refrigerated in a sealed container, the icing will keep for a few days. It can be used again to ice another sponge cake, or as a simple (but sweet!) dessert for one to two people.