Sunday, 26 February 2012

Steamed Egg Cake

This was one of the steamed cake that I made for CNY, this post is long overdue. It tasted good, but the texture was a little dry and very crumbly. Maybe we are supposed to spread on some jams on it, that's why it's not supposed to be moist? Or maybe it did have enough liquid as I did not weigh the eggs. Not all of the eggs used are large eggs. Will try again next time and can't be lazy and not weighing the eggs......

A good company to a cup of coffee. :)

Ingredients: (make 7" round cake)
  • 220g eggs excluding weight of shells (about 4 large eggs - room temperature)
  • 150g caster sugar (reduced from the original recipe as we do not really have a sweet tooth)
  • 230g self raising flour, sifted 2 - 3 times
  • 7 tbsp 100 plus can drink
  1. Whisk eggs in a large mixing bowl till frothy, add in 1/3 sugar and whisk. Repeat with the remaining sugar in 2 more batches.
  2. Beat until the batter becomes very pale, thick and creamy. Meanwhile, heat up wok, pot or steamer until you get a gentle boil.
  3. Put in a few pandan leaves into the water so the eggs smell will not be overpowering. (This step is optional if you don't have pandan leaves or you really like the smell of the eggs).
  4. Fold in the sifted flour in thirds, alternating with the soda and ending with flour.
  5. Pour the cake mixture into prepared baking tin or bamboo steam that is lined with greaseproof paper. (I just put in a shallow dish plate.)
  6. Put into the steamer, cover and steam on high heat for about 25-30 minutes or when skewer insert and comes out clean.
  7. Once done, place it on a rack and allow to cool before cutting.

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