The 蒸鸡蛋糕I made yesterday wasn't so fantastic as I did not on the cake on high heat. End up the 鸡蛋糕was quite a flop....:((
I saw from Small Small Baker's blog, that she had made one, and her 鸡蛋糕looks so fantastic, soft & fluffy, and I wanted to try her recipe as well....:))
These 鸡蛋糕are indeed fluffy & soft as what SSB had made... Thanks to SSB for sharing the recipe:))
See the texture of the 鸡蛋糕.
I had spoken to my office aunty about the flop of my 鸡蛋糕yesterday, and she mentioned to me that someone, whom was an expert of making these鸡蛋糕told her that these cakes must use ice-cream soda or 7-up drinks to make it very soft & fluffy.... Indeed they do:))
Here is the recipe:
Ingredients: (make 7" round cake)
(with slight modifications)
4 Large Egg
200g Caster Sugar
230g Cake Flour, sifted 2 - 3 times
1 Teaspoon Vanilla Essence
120ml Cream Soda
1. Whisk eggs in a large mixing bowl till frothy, add in sugar in 3 - 4 batches to ensure it is well incorporated.
2. Add vanilla essence and continue beating until the batter becomes very pale, thick and creamy. Meanwhile, heat up wok, pot or steamer until you get a gentle boil. (Do make sure the pot/steamer is large enough to fit the cake tin and has ample space for the batter to rise and steam to circulate.)
3. Fold in the sifted flour in thirds, alternating with the soda and ending with flour.
4. Pour the cake mixture into prepared baking tin or bamboo steam that is lined with greaseproof paper.
5. Pop it into the pot/steamer, cover and steam on high heat for about 30 minutes or when skewer insert and comes out clean.
6. Once done, remove the cake from tin, place it on a rack and allow to cool before cutting.
I will be submitting this to : Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker