Chinese Steamed Egg Cake

This is the steamed version of taditioinal Chinese egg cake with a more mostier, denser texture.

Course Dessert

Cuisine Chinese

Keyword cake, egg

Prep Time 10

Cook Time 20

Total Time 30

Servings Making 24 mini egg cakes

Calories 45kcal

Author Elaine

4 middle size eggs ,room temperature eggs
120 g cake flour ,1 US cup (sifted flour)
80 g castor sugar ,around 6 tablespoons+2 teaspoon
1 tbsp. oil ,neutral oil without strong flavor
warm water if in super cold days ,for speeding up the whipping process, not required in summer days.
2 squeezes of fresh lemon juice

Prepare a larger container and add half full warm water, then place your mixing bowl on the warm water. Add eggs and castor sugar. Whip at medium speed until light and fluffy. And then use low speed to remove some large bubbles. This step is the key of success and may take 12- 15 minutes until the mixture reach the ribbon stage.
Shift flour in. Then use a spatula to combine well. And lastly add oil and well combined too.
Add the batter to a muffin tin or cupcake tool.
Steam for 15 minutes after the water boils. Remold them when the egg cake is still warm, but not completely cooled down.

The Nutrition Facts are based on each single cake.