Chinese steamed egg cake
178g eggs (about 3 large eggs), beaten
152g cake flour, sifted twice
43g vegetable oil
1. In the bowl of a stand mixer attached to a whisk, on high speed, beat the eggs and sugar together. When ready, the mixture will be light and more than double its size, about 15 minutes. To test, drip the batter back into the bowl. It should be able to float for a couple of seconds before sinking.
2. Gently fold in the cake flour until just combined. (I used a whisk as I found it more effective.)
3. Pour 1/3 of the batter into a medium bowl. Add in the vegetable oil until just combined, then return the mixture back into the remaining batter. Gently mix until just combined.
4. Pour the batter into the prepared bamboo steamer. Steam on medium fire for 20 – 25 minutes…
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