This is a very simple recipe that yields typical steamed egg cake found at local bakeries. Use best eggs you can find, as that is the main star of this recipe. We added some pandan leaves on top before we steam so that it can add some pandan flavour onto the cake, but you can leave that out if you like.
Steamed egg cake
4 large eggs
200g cake flour
¼ tsp salt
2 pandan leaves (optional)
1. Line a 8 inch round baking pan with baking paper and set aside. Using a warm water bath, warm the eggs slightly before beating with sugar and salt. Do not use very hot water as that may cook the eggs.
2. Beat eggs with sugar at medium high speed on a stand mixer until thick and pale, about 4 minutes. Drip some mixture back into the batter and it should be able to stand for a while before sinking. Beat the mixture again at low speed for 40 seconds.
3. Sift the cake flour and fold it carefully into the egg mixture. Pour the batter into the pan and place the pandan leaves on top.
4. Steam the cake at medium high flame for 25 – 30 minutes. The cake is ready if the stick comes out clean when stuck into the cake. Remove the cake from the pan and serve warm.