Sunday, 16 June 2013

Steamed Soft Egg Cake 棉柔蒸蛋糕

Yield: One 14cm round cake


2 eggs, separated, room temperature
60g fine sugar

50g milk, room temperature
15g condensed milk
10g coconut/mild flavour vegetable oil

70g top flour
1/4 tsp baking powder, optional

2粒 蛋,蛋白蛋黄分开
60g 细糖
1/4小匙 泡打粉,可省略


1. Line a 14cm cake tin with parchment paper. Set aside.

2. Mix flour with baking powder using a hand whisk. I didnt add baking powder in my recent bake.

3. Beat egg whites in a clean and grease free mixing bowl at high speed using an electric mixer till frothy. This takes about 1 minute.

4. Reduce the mixer speed to low and add in the sugar in three lots. When the sugar is well incorporated to the batter, adjust the mixer speed to high, and beat the egg white batter for about 1~ 2 minutes, or till soft peaks formed (when lift up the whisks, the tip of the egg white slightly bent). Beat the egg white for another 1/2 minute at low speed.

5. Add in egg yolks, one at a time, to the egg white batter and mix well.

6. Start to boil a small pot of water, to be ready for steaming the cake later.

7. Sieve in the flour mixture, in 3 lots, to the batter using the whisks removed from the electric mixer. Stop mixing once no flour can be seen. This is to prevent deflating the batter too much and too fast.

8. Pour milk, condensed milk and vegetable oil in a bowl. Add the mixture, in three additions to the batter using the whisks. Mix well with the surface layer before mixing throughout the batter. 
Use a spatula to make a more thorough mixing by scrapping the side and bottom of the mixing bowl up. While scrapping and mixing, try to bang the mixing bowl a few times to get rid of trapped air.
Similarly, try to mix the batter with minimum mixing time.

9. Pour the batter slowly into the lined cake tin. This helps to break the trapped air bubbles when the batter flows down. Give the cake tin a few hard sturdy jerks to get rid of trapped air parcel in the batter.

10. Put a steamer stand into the pot with boling water. Lower the cake tin into the pot. Steam the cake at medium high temperature for 10 minutes. Then reduce the heat to medium low for another 10 minutes.

11. Insert a thin stick into the middle of the cake to test the readiness of the cake. If the cake is done, remove from the pot. Before transferring the cake to a cooling rack, give the cake and tin 2 to 3 bangs on the work top. This helps to prevent the cake from excessive shrinking. 

12. Remove the cake from the cake tin and let it cool on the wire rack.

13. Cut and serve :)
切块享用 :)

14 June 2017 
A soft and moist cake with a faint coconut aroma. Using coconut oil instead of rice bran oil.


  1. Hi.. can I ask.. milk is what milk.. n vegetable oil is the cooking oil.. ? sryy for my lame questions... n thks...

    1. Hi Janicey, no question is lame, it's a step closer to better understanding :)
      I used fresh milk. Vegetable oil can be corn oil or sunflower oil, but not peanut or olive oil which has a stronger aroma :)

    2. ooo. Thank you sooo muchie !! Hopefully I can try out this weekend !!

      Sryyy but to enquire again.. fresh milk refers to like HL milk marigold milk..?

      Thk you once again !!

    3. Glad to share with you Janicey :)
      I used Meiji brand fresh milk. Usually fresh milk with higher fat content will give a richer cake, it's okay to use low fat milk like HL milk :)

  2. When u mentioned add sugar in 3 lots. W each lot, do we continue to whisk ensure sugar is well incorporated then add in 2nd lot n whisk? Thanks

    1. Hi, that's what I mean, add, whisk, add, whisk, add and whisk :)

  3. Hi, instead of oil, can i use butter?

    1. Hi Gina, I've tried adding melted butter, but the butter burst most of the air bubbles in the batter, and ended up with a denser cake. But, if you use the cook-dough method, then you can add butter 😊


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