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Wednesday, 3 December 2014

Improved Version - Steamed Egg Cake, Oil-free 蒸鸡蛋糕, 无油食谱




My owl family... 

My owl family and friends...



This is the improved version of my Easy Steamed Eggy CupcakeI omit the baking powder and made with just 3 basic ingredients. It's so spongy, soft and light! The texture is lighter than the traditional steamed egg cake. Here's the video to show how spongy is this cake! :)  



Ingredients: (Yield 10 small cupcakes)

2 Large Egg (room temperature)

100g Castor Sugar

100g Cake Flour


If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!


Method:

1. In a mixing bowl, beat eggs until small bubbles appeared.



2. Add sugar gradually and continue to beat until pale and thick. More than tripled the volume.



3. Sieve in cake flour. Use a whisk, mix until well combined. The batter is thick at this stage. Beat another 10 second.



4. Pour evenly in 10 small paper cups. Gently knock the cup on the worktop. Steam for 12 minutes in a hot steamer. 

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Before steaming...

Steamed




I'm satisfied with the texture and taste! Experiment successful! 

Owl: Oh no...HELP! Someone's gonna eat me!! Lol...


Some feedback from those who have tried this recipe:




By Celine Koh Shu Er

By Lucy Ong

By Chrislyn Lee
By Goh Jacqueline



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