Title: Steamed Cakes with Fruit Sauce
Categories: Wok
Yield: 6 Servings

1/3	c	Butter or marg; softened
1/4	c	Sugar
1/2	ts	Grated lemon peel
1/2	c	Milk
1/2	ts	Vanilla
1 1/2	c	Flour
1 1/2	ts	Baking powder
1/4	ts	Salt
2		Stiffly beaten egg whites
FRUIT SAUCE
10	oz	Pkg raspberries; thawed
10	oz	Pkg peach slices; thawed
1/4	c	Sugar
4	ts	Cornstarch

In small mixing bowl cream butter or margarine, sugar and lemon peel. Combine milk and vanilla. Stir together flour, baking powder and salt; beat into creamed mixture alternately with milk mixture. Fold in beaten 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 steamer rack. Cover wok and steam about 25 minutes or until knife inserted off center comes out clean. Remove from custard cups.

Drain raspberries and peaches, reserving syrup. In small saucepan combine sugar and cornstarch; stir in reserved syrup. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Cool slightly; stir in fruit. Serve over steamed cakes. Makes 6 servings.

Source: Better Homes And Gardens Best Wok Recipes Compliments Of West Bend Typos by Dorothy Flatman 1996

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