I used self rising flour? :(. Hi Christine,I tried makin this and it was a total failure. The final batter will be more fluffy and airy. If not, the cake can't rise properly.Second, when fold-in the flour, beware not to knock out the air from the egg and sugar mixture. Just wondering if plain flour and cake flour are the same. I used 6 eggs, 1 cup sugar, 1 cup cake flour. For Corn & Cheese Steamed Cake Gather all the ingredients. Test by lifting up the mixer, if the egg mixture drops after 3 seconds, it’s done successfully. Hi Christine :)Thank you very much for your recipe!When folding in the flour, should i use an electric mixer as well or just a wooden spatula?My steamed egg cake turn out a bit wet on the surface which is about 1.5cm... do you mind to give me some advices?But the center and bottom portion turn out very fluffy and nice! I've been looking for the perfect recipe for so long! 165 calories; protein 5g; carbohydrates 30.8g; fat 2.5g; cholesterol 103mg; sodium 69.9mg. This is a sweet cake. Ok... this looks simple enough for me to try too! Am interested in learning that the name of this egg cake can be prefixed with 西施. Flour ? @noriko - I think cake flour over here in the UK is "pastry flour", it's a more finely milled version of plain flour. Could it be because the mixture was deflated when mixing in the flOur since I used only a small bowl to mix? Hi Christine,I live in Canada & have a bit of confusion about the measurment. The upper part of my cake is soft, fluffy but the bottom part (half of the cake) is heavy! First, the mixture of eggs and sugar has to be beaten to the right consistency, very thick and slow to fall a drop. Otherwise, the cake won't rise high and not soft. Arrange a large bamboo steamer or a large vegetable steamer over simmering water. You might like to put a plate on top and avoid the surface of your cake from getting wet because of the condensed steam. Turn heat to medium and steam until toothpick inserted into center comes out clean, about 20-25 minutes. Adding a pinch of salt is to elevate the taste of the cake. Just beat the eggs with sugar enough to increase its volume by incorporating as much as air into the mixture. Set pan on rack and cover pot. About the temperature wise, the eggs keep getting cook though. *mix together in a bowl and set aside. Christine's Recipes: Easy Chinese Recipes | Delicious Recipes The performance of every electric mixer is very different. ***If you make this recipe, snap a photo and hashtag it #christinesrecipes — We love to see your creations on Instagram, Facebook, Twitter!!! Steam for about 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. This pandan chiffon cake recipe has been sitting in my draft folder way long ago. 2 cups of Milo powder 4 eggs 2 large tablespoons of condensed milk Step 1: Combine Milo powder, eggs, and condensed milk into a blender and blend until smooth. Very light and healthy cake! Steamed Cake or we call it Mushi Pan (蒸しパン) is a light, fluffy, and soft cake. I tried a sponge cake both : steam and baking: the batter looks very fine but when the cooking process starts...I have problem! If you will be using a metal steamer, make sure to wrap the lid with a cheesecloth or kitchen towel. Make sure it is large enough to hold a 10 inch tube pan. Whip the egg whites in a clean bowl to stiff, not dry, peaks. Thank you for the wonderful recipe. However, for some reason, my cake was very 'hole-ly' and tough. Dear Christine, I think I need your advise asap! can i use a sponge cake flour for the above recipe? Every year, during Chinese New Year, we buy or sometimes make this cake for prayer purpose but having said that, they taste really good eaten by itself and served with afternoon cuppa. Thanks. To Anonymous,I used an electric hand mixer to beat the eggs and sugar.The purpose of beating the eggs over a pan of warm water is to help the eggs and sugar mixture absorb more air. I also sprinkle kinako powder over to make it more Japanese alike! When it comes to beat the mixture of egg and sugar, don't look at the clock. This bacon and cheese bread was mad... Christine’s Recipes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. It did not really raise and became very yellow.I beat the eggs until very pale and I was sure it dropped after 3sec. Ma Lai Gao (马来糕) - How to Make a Soft, Fluffy Steamed Chinese Sponge Cake! it is a bit tiring to hold the bowl and the other hold the mixer over the simmering water! This steamed cake is best served hot. Tofu Pudding (Dou Hua 豆腐花) Recipe ... Other hypotheses suggest that this brown sugar sponge cake was a result of British colonization of Malaysia, and actually inspired by British tea cakes. Place one on top of the other then form a pleat across the centre. yum!! i was wondering is this the same type of cake that is used in birthday cakes from Chinese bakery? Do i really need to use a bamboo steamer? Thanks for sharing your recipe. Dec 24, 2018 - Learn how to make soft fluffy Chinese Steamed Buns. hello! even after 5 mins, can't get the fluffy texture, thus making my cake a bit dry!but my cake looks very yellow than your white? To tigerfish,This steamed cake is different from MaLa Gou (馬拉糕), called GaDan Gou (雞蛋糕). Hi Christine,Thank you very much for your advise.Finally, I managed to do it right! Gradually add sugar, continuing to beat until stiff peaks form. Even when flour is added, the volume won't decrease. I guess the air was knocking out while folding in the flour. Very smooth and healthy. Thanks for sharing! I make the cake today and it is puffy and soft and chewy. i do not have an oven, so i was looking for steaming version and found your recipe and tried out yesterday. I made it last weekend, and it was gone within an hour!By chance do you know of a recipe to make seasame paste cake (steam version)? Pre heat the oven? I live in Melbourne and I don't think the supermarket stock cake flour here. After reading your post, it's time & my turn to made this for my mum to eat too. The mixture was deflated when mixing in the double boiler when the water is boiling restrictive! I think I need your advise: I tried making this steamed cake last night and it came great! 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