Sunday, October 4, 2009

Steamed Egg Cake 蒸鸡蛋糕



This is the traditional Chinese steamed egg cake that my mum and my sisters used to make during my childhood. We had it on almost every Chinese New Year. I used to disturb them when they hand whisked the eggs. As a pre-school kid, I wondered why they kept on whisking the eggs for such long period. Now I understand. :) The whisking process is very important to ensure the cake is fluffy. In our family, we don't eat steamed egg cake on its own. We normally eat it with BBQ pork aka bak kuah. :) In this way, the cake will be perfectly complemented by the saltiness of the BBQ pork. That's another precious dining experience with my family in my childhood.

As of now, it's my turn trying to make one steamed egg cake of my own. Of course, with the help of my electric mixer :) I don't have a bamboo basket either, so I replaced it with the steaming tray that came along with the rice cooker. The making process is pretty straight forward. However, patience is needed. I added some hints to each step below for sharing.

The result of the first attempt was very impressive. The cake texture is soft and fluffy with a little bit of bounciness. Taste wise, each bite is full of aroma of the egg, and the orange essence and 7-Up enhance pleasant smell to the sweet cake. Without yeast, baking soda and butter, I think this steamed egg cake can be the healthiest cake ever. Give it a try, I swear you'll love it!



Steamed Egg Cake
Yields for 9 pieces

Ingredients:

4 grade A eggs
170gm all purpose flour, sifted
130gm Castor sugar
50gm 7-Up
3 drops of orange essence (optional)

Method:

1. Line the steaming tray with baking paper and set aside.

2. Beat the eggs and Castor sugar under high speed until fluffy. Add the orange essence and continue whisking for a while.
Hint: I whisked the eggs with highest speed for about 12 minutes. At this stage, you can observed the egg is increased in volume, and the color turned light.

3. Add the sifted flour and fold them in with spatula.
Hint: Fold the flour very gently.

4. Pour in the 7-Up and mix well with spatula.

5. Using spatula, transfer the batter into line steaming tray until 90% full.
Hint: Give the tray a few good shake to remove the air trapped in the batter.

6. Steam over rapid boiling water for 15 to 20 minutes.
Hint: When it's done, remove the cover carefully to prevent water from dripping to the cake surface.

23 comments:

Dora said...

I like this type of cake too! Come, send me some. :D

SimpleGirl said...

wow wow wow, all ready to open stall already!!!

mimid3vils said...

i tried to make this once but failed.... the cake not fluffy...

tigerfish said...

Wow, adding 7-Up to the cake...

Agnes said...

I shall give it a try. good timing, heard the news, egg prices will be reduced. :D

ck lam said...

Homemade steamed egg cake makes a good snack...it has the flavorful egg fragrant in it.

MeRy said...

Simple yet delicious cake..I will give it a try this weekend.

ICook4Fun said...

My mom used to made this steamed cake for us. It really good with a cup of kopi-o

noobcook said...

wow, 7-up in your steamed cake. It sounds like some secret ingredient hehe ;)

Little Inbox said...

Dora, ok, address please.

SimpleGirl, open a stall? Not up to the standard yet.

mimid3vils, I see, It could be beating time too short?

tigerfish, 7-Up contains soda, so it makes the cake more fluffy.

Little Inbox said...

Agnes, yeap the price will drop 2 cents. :)

ck, yes a good snack indeed. Alamak, got to think of ways to loss weight.

MeRy, wishing you for a successful cake making. I hope you'll like it too.

ICook4Fun, kopi-O, yes the cake goes well with it. :)

noobcook, not really la, I get the tips from the internet too.

buzzingbee said...

ohh eat with bak kuah?? that's something interesting.
My neighbour makes this occasionally, so I get to eat without having to make!! Hahaha

Little Inbox said...

Buzzingbee, lucky you!

Big Boys Oven said...

the cake looks delicious and moist! :) yup we are back from break! will be reading more!

foodbin said...

must be "pantang" when making the steamed egg cake or it will not "rise"

Little Inbox said...

BBO, welcome back!

foodbin, oh is it? Never know about it. Hehe...

Anonymous said...

Hi
Very nice and intrestingss story.

Chui Ying said...

I had made it last night. Quite successful. However,I feel like my cake is too bouncy.As I need to drink some water to make me more easy in swallowing the cake.Any suggestion on which part i need to improve? Thanks.

Chui Ying said...

Hi, is me again. I just wondering whether all purpose flour is same with plain flour? As i can't find any all purpose flour in the supermaket, so i just use plain flour to replace all purpose flour. I'm not sure is it due to the replacement causes my cake become a bit hard to swallow.

Little Inbox said...

Hi Chui Ying, yea, I use plain flour Tesco brand. Hmm...do you whisk the egg until light cream color and increase in size? If you under-whisk the egg, the cake will not rise properly and will be a little bit hard and dry.

Chui Ying said...

Thanks for your advise. Will take note when i want to make it again.will feedback you the result ya..=)

Chui Ying said...

That means i can whisk the egg more than 12 minutes is it? will it be 'over' whisk? =)

Jobless Girl said...

Looks good, I want try it. Thanks for sharing

LinkWithin

Related Posts with Thumbnails