Recipe: 鸡蛋糕, Steamed Pandan Sponge Cake

I have had many failures steaming sponge cake in my college years...back then I can only afford to beat the eggs using hand whisk...and I guess I wasn't that serious in baking too.

I do prefer oven baking cakes than steamed cakes over the years. 

My heart was beating fast when I was about to open up the lid...

...tadda... I am happy with what I am seeing : )

though there were a few drops of water (formed from condensation) dripped on the cake, overall it is a success!!!

Ingredients: updated Dec 17
1) 250g eggs (2 extra large eggs + 3 large eggs)

2) 170g caster sugar

3) 165g self raising flour or (155g all purpose flour + 2 tsp baking powder)
4) 25g corn starch

5) 3 tbsp pure pandan juice (or orange/lemon juice) or (2 tsp vanilla extract+35g water)
6) 3 tbsp vegetable oil

*mix 5 and 6 and set aside

Tips: 

1. You may replace ingredients 4,5,6 with 6 tbsp of cream soda/7 up/Sprite (vanilla/orange/lemon flavoured carbonated soft drink)
2. add 2 tsp of vanilla extract (if you do not like the eggy smell)

• Beat eggs and sugar till bright yellow at medium speed (about 5 minutes).
• Turn the speed to max and beat till pale white (about 5 minutes). Do the ribbon test (visible lines appeared as shown).
• Turn the speed to medium and continue to beat for 1 minute. This is to achieve smooth and light whisked eggs.
• Add in the sifted flour, alternate with pandan mixture in 3 batches. Hand whisk till incorporated.
• Pour the batter into lined 8" round bamboo/woven or rice cooker steaming basket. Leave aside to rest for 10 minutes.
• While waiting, bring the water to boil. Wrap the lid with cloth if needed to prevent condensation during the steaming process. (stubborn me, skipped the wrapping)
• Steam at medium-high heat for 20-25 minutes.
• Open the lid slowly with the heat still on. Off it and remove the pan...enjoy!