Friday, June 19, 2009

Traditional Sponge Cake 蒸鸡蛋糕

Have always wanted to make this 蒸鸡蛋糕 for quite sometimes. Today finally I made up my mind to go for it, especially after talking to Anthea. After work i head to Sheng Siong to buy the HK flour, eggs & 7-up.
4 eggs
220g castor sugar

230g Hong Kong flour

75g 7up

  1. Use high speed to beat eggs till fluffy
  2. Add sugar gradually and continue beating till well-blended turn off the powder
  3. Fold in the flour in 3 portions
  4. Add in Ingredient C and mix well
  5. Pour mixture into lined cuppies till 90-95% full
  6. Sprinkle a handful of sugar such that it forms a cross on the surface of mixture
  7. Steam over high heat for 30mins

* I think i didn't put in enough sugar, that it didn't form the cross on the surface. maybe will try again next time. Overall I'm satisfied with the texture and taste of this 鸡蛋糕


Blessed Homemaker said...

I'm using the same recipe too but I use cake flour instead and it works just fine :)

Art of Eating said...

Hi Blessed Homemaker,

Hmm ... Cake flour, thanks for sharing. Do you managed to get the smiling 发 effect w/o sprinkle sugar on the batter before steaming ?