Steamed egg cake (雞蛋糕)

Ingredients:
3 eggs (Grade A)
100gm Castor sugar
150gm Cake flour / Superfine flour
1 tsp Baking Powder
4 - 5 tbsp Milk
20cm bamboo steaming tray / rice cooker steaming tray
Baking paper

Methods:
1. Line a 20cm bamboo steaming tray / rice cooker steaming tray with baking paper. Set aside.
2. Whisk sugar & eggs with hand whisk for 15 mins or until batter turns fluffy with creamy lemon colour.
3. Combine flour with baking powder. Sieved.
4. Pour half portion of flour mixture into egg batter. Mix and stir well.
5. Repeat with the other half portion.
6. Add in milk and stir well. Adjust milk amount according to the thickness of the batter. If you find that batter is too thick, add another tablespoon of milk.
7. Pour batter into bamboo steaming tray. 
8. Boil a pot of hot boiling water. Steam egg cake at high heat for 15 mins. 
9. If you cover the steaming tray with another lid or a stainless steel plate, steam for 25 mins (I didn't cover with double lids for this recipe).
10. Open lids, test with a skewer, if the skewer comes out clean. The cake is done.
11. Remove egg cake immediately from the steaming pot. Let cool, then cut into pieces and enjoy!

Cheesy Steamed Egg Cake

Ingredients:
3 eggs (Grade A)
100gm Castor sugar
150gm Cake flour / Superfine flour
1 tsp Baking Powder
2 tbsp of Shredded Cheddar Cheese
6 - 7 tbsp Milk
20cm bamboo steaming tray / rice cooker steaming tray
Baking paper

Methods:
1. Line a 20cm bamboo steaming tray / rice cooker steaming tray with baking paper. Set aside.
2. Whisk sugar & eggs with hand whisk for 15 mins or until batter turns fluffy with creamy lemon colour.
3. Combine flour with baking powder. Sieved.
4. Pour half portion of flour mixture into egg batter. Mix and stir well.
5. Repeat with the other half portion.
6. Add in milk and stir well. Adjust milk amount according to the thickness of the batter. If you find that batter is too thick, add another tablespoon of milk.
7. Add in shredded cheese, break it with the whisk until well combined. Pour batter into bamboo steaming tray. 
8. Boil a pot of hot boiling water. Cover the steaming tray with another lid or stainless steel plate.
9. Then, cover the pot and steam at high heat for 25 mins.
10. Open lids, test with a skewer, if the skewer comes out clean. The cake is done.
11. Remove egg cake immediately from the steaming pot. Let cool, then cut into pieces and enjoy!

Useful tips:

• Use cake flour / Superfine flour, it will gives your egg cake a smooth, light and soft texture compared to multipurpose / plain flour.

• Whisk with hand whisk until egg batter is fluffy and creamy. I have tried electric cake mixer but the result is not as good as hand whisk, the cake became softer, bouncier and rise nicely with hand whisk.

• Cover steaming tray with another lid to prevent steaming hot water dripping onto the egg batter to get a better nicer looking surface.

• Adjust the amount of milk by testing the batter. The batter shouldn't be too thick nor too thin, test with a fork, if the batter is running down constantly, the batter is well done.

• Use large eggs, Grade A is the best.

• Use a high cooking pot about 30 - 40 cm tall for steaming. - See more at: http://bits-of-taste.blogspot.sg/2009/06/steamed-egg-cake.html#sthash.yYv7im0v.dpuf