Cantonese Steamed Cake
STEP-BY-STEP INSTRUCTIONS WITH PICTURES
Before we get started, you can turn the heat to high and heat up the water in the steamer. It takes about 8-10 minutes for the water to come to a boil, which is plenty of time to make the batter.
Combine the eggs with the sugar and vanilla. Mix thoroughly. Then sieve in the cake flour and baking powder. Once that is mixed, drizzle in 1.5 tbsp of (20 grams) of vegetable oil. You could use melted butter for more flavors. Stir thoroughly.
Pour it into a measuring cup because it has a pouring lid so you can portion out the batter easier. Set it aside.
Any small little heatproof containers will work but I like to use these egg tart molds because when the cake is tilted, it looks super cute in there. Be generous when you oil the molds, or else the cake will stick to the wall and it will not raise correctly.
Portion the batter one by one. This recipe is enough to fill up 9 egg tart molds.
Steam them on high heat for just 10 minutes and enjoy!
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Cantonese Steamed Cake Recipe (马拉盏蒸糕)
Ingredients
- 3 large eggs
- 100 grams (1/2 cup) of sugar
- 90 grams (2/3 cup) of cake flour or all-purpose flour
- ½ tsp of vanilla extract
- 4 grams (1 tsp) of baking powder
- 20 grams (1.5 tbsp) of oil
- More oil to apply to the molds
Directions
- Turn the heat to high and heat up the water in the steamer. It takes about 8-10 minutes for the water to come to a boil, which is plenty of time to make the batter.
- Combine the eggs with the sugar and vanilla. Mix thoroughly. Then sieve in the cake flour and baking powder. Once that is mixed, drizzle in 1.5 tbsp of (20 grams) vegetable oil. Stir thoroughly.
- Oil the cake molds; any small little heatproof containers will work.
- Fill up the cake molds with the batter. Steam them on high heat for 10 minutes!
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