However, I must urge you that since we’re working with such simple ingredients here, it’s even more important to use the highest quality eggs you can find. Required fields are marked *. Second, I skipped the piping bag/ziplock and poured the batter from a large measuring cup. This version of steamed cake is the simplest as it only consists of egg-sugar-flour. I used Pete and Gerry’s Organic Eggs in these Chinese egg cakes. Your email address will not be published. Prepare one large bowl and one medium sized bowl. Transfer the bowl with the egg whites to your working station. To do this, line a 1-gallon ziplock over a tall bowl or large measuring cup. I have one set of beaters, and I didn’t want to have to worry about scrubbing them after mixing the yolks, etc. Replies to my comments But, anyway, thanks for the recipe, I never made such cakes before and will certainly make them again. because one speck of leftover batter can doom your egg whites. If you’re using a scale, measure out 25 g and 40 g sugar separately. The Best Chinese Egg Cake Recipes on Yummly | Chinese Egg Cake, Chinese Pork Dumplings, Simple Carrot Cake And lastly add oil and well combined too. Today, we’re going to make a distinctive dish, steamed egg cake 鸡蛋糕 #chinesecooking. They are also sold in Chinese bakery shops worldwide. SO GOOD! Prepare the parchment paper by cutting it into 6×6” (15cmx15cm) squares. You can feel good about giving it to your kids too, since there’s very little sugar involved. Save my name, email, and website in this browser for the next time I comment. How to Make Steamed Bao Buns (Gua Bao Buns), Sheng Jian Bao (生煎包, Shanghai Pan-Fried Pork Buns), Dou Fu Nao (豆腐脑, Beijing-Style Tofu Pudding with Gravy), The Ultimate Guide to Making Douhua (Tofu Pudding), Sui Mi Ya Cai (碎米芽菜, Preserved Mustard Greens), Cut the paper into 6×6” (15cmx15cm) squares, Fold twice to create cross lines in the center, Cut 2.5” (6.5 cm) slits along the center lines so it can easily be folded into the muffin tin, The mixture should be silky and light in color once fully mixed, Add the milk, oil, and vanilla and mix again, The egg yolk should turn paler and more even in texture, Sift the flour and cornstarch into the egg yolk mixture, It’s done once it forms stiff peaks when you pull out the mixer, Fold 1/3 of the egg white mixture into the egg yolk mixture, Add the mixture back to the bowl with the egg whites. It totally fell all together, it was far from being spongy despite having a great frothy almost white dough. Alex chose the pans with the smallest holes, the bottom of the cakes are 1 and 1/4 inches in diameter and the baking time is 15 minutes. The cakes taste best freshly baked, but they will retain a very good texture for the first 1 to 2 days in the fridge, then they will gradually lose moisture. This will help the parchment paper easily fit into the muffin tin to form a tall cup. I didn’t have any neutral oil at hand, so I used melted unsalted butter instead. But a touch of baking powder makes for a more reliable rise. You should start with chilled eggs. Mom actually helped me bake this cake and had a blast making it. Then use a spatula to combine well. Sorry about that! We get bigger and sweeter versions of this sponge cake at Chinese bakeries all the time. This cake has a light "egg" taste and aroma together with cotton like texture which similar to chiffon but not as airy. 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