brings back good old memories...
清蒸柠檬蛋糕
Ingredients:
lemon juice 3tbsp
lemon zest 3tbsp
salad oil 3tbsp
250g eggs
caster sugar 180g
cake flour 190g
baking powder 1/2tsp + 1/4tsp
Method:
1. Line 8" cake tin with one whole piece, round-cut baking paper.
2. Stir in salad oil (i used corn oil) with lemon juice and lemon zest in a bowl.
3. Beat eggs and gradually add in the caster sugar from slow to fast speed till colour turn pale and ribbon stage(when lift up whisk, batter slowly flow down forming ribbony traces) The volume of batter will increase.
4. Sieve in the cake flour and baking powder into the batter, follow by lemon juice +lemon zest & oil mixture (step 2)
5. Fold in gently using a hand-whisk till incorporated with no lump. However, be careful not to deflate the batter.
6. Pour batter into prelined cake tin. leave it at room temperature for 10minutes. According to Meng LaoShi, cake texture will be finer by letting the batter rest for 10minutes.
7. Meanwhile prepare steamer with water or alternatively if you do not have a steamer, you can use a wok filled with water to the level slightly more than the steamer rack. Cover wok let water boil.
8. Put cake tin in using medium heat, steam for about 20 to 25 minutes.
Recipe adapted from: 孟老师的话100道小蛋糕
清蒸柠檬蛋糕
Serving up next, everything coconut!
must be a tasty steam egg cake. I also miss this 鸡蛋糕。
ReplyDeleteJess,like all the photos very much. Well present
ReplyDeleteOh..this again reminds me when I was a little girl. Have not eaten this for a long time.
ReplyDeletethis look so refreshing and good.
ReplyDeleteThis looks so soft and fluffy!
ReplyDeleteI miss these 鸡蛋糕。Used to get them in a local bakery after school....
ReplyDeleteJessie,
ReplyDeleteHow's the taste like? Does it hv the eggy smell?
neyeeloh: with the addition of lemon, the taste was indeed refreshing. What makes it unique in those days were very much due to the eggy smell that people liked about it, to each of their preference. Alternatively, you can add vanilla extract.
ReplyDeleteI know what you mean when you said your mum whip this up effortlessly and no recipe to follow, heehee. Bcos my mum is just the same too, like pandan cake, rice dumplings, most of the family favorites...etc. I wonder we will become like that too one day, lol! Thanks for sharing this. :)
ReplyDeleteI was thinking about making a traditional steamed cake just before seeing ur post. What a coincident.
ReplyDeleteI made this cake before but with a twist (to include pork floss and omit lemon). A very light cake.
Btw, I like ur first photo very much.
Oh Jessie, I love this kind of cake...so light and fluffy...like the idea of lemon juice and lemon zest in it...would love to have it with a cup of hot tea.
ReplyDeleteWhere can I find lemon zest and salad oil?
ReplyDeleteHi Jess,
ReplyDeleteSteamed cake is my childhood favourite cake as well. I followed your recipe and make it today and it is awesome. I'm so happy this time so successful after 1st time failure with other recipe. Thks for sharing.