Chinese Steamed Sponge Cake
This simple cake is mildly sweet, and has a mild, slightly eggy flavour. It also has a somewhat unique texture.
My mum used to make it sometimes when I was growing up, and I've always liked it. I haven't seen it in Chinese restaurants or bakeries, so many people would probably have never seen it before.
I'm afraid I don't know what recipe book this recipe was originally from. I've just got a photocopied page of this recipe.
- eggs, 4
- sugar, 1 cup. brown sugar is probably better for this
- oil, 6 dessertspoons
- milk, 6 dessertspoons
- plain flour, 1 ½ cups
- baking powder, 1 tsp
- Beat the eggs and sugar together until thick.
Add the oil and milk.
- Sift the flour and baking powder.
Stir it into the egg mixture till smooth.
- Pour this mixture into a 9 inch sponge tin
- (or you multiple smaller containers, like small ramekins).
Leave the tin uncovered.
- Steam it for 25 minutes
- e.g. put the tin into a large saucepan and let it stand on a small rack above the water.
It seems to be a bit tricky to steam the cake long enough that it is cooked inside (and not sticky) yet not too long and have it dry out too much. You might have to experiment a bit with the timing. Also, if you cook it in multiple smaller containers, like small ramekins, it obviously will cook the center of the cakes more quickly.
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