Traditional Steamed Cake 传统蒸鸡蛋糕

My aunt taught me how to do this last time.
It is so cotton, and fluffy. ^ ^
And, she didn't use any scales to measure the quantity of flour, eggs and sugar @_@
But, she taught me to amount them by using a Tupperware.

Here the Recipe:

4pcs Eggs (Tupperware will full)
Flour 160-180g (Tupperware is 3/4 full)
Sugar 150 g or below (Tupperware is 1/2 full)
 Vanilla Essence 1tsp (Optional-I didn't put it)
 * my family do not eat sweet so sugar components are reduced a lot.

Methods:
1. Whisk the eggs till frothy, then start adding sugar a little by little, to ensure it is well-incorporated.

2.Add vanilla extract and continue beating until the batter becomes very pale, thick and creamy. ( This took almost 20-25minutes.)

3. Meanwhile, heat up your wok, pot or steamer until you get a gentle boil.
【P/s:Do make sure it is large enough to fit the cake tin and has ample space for the batter to rise and the steam to circulate.】

4. Fold in the flour. Once there are no streaks of flour, stop.
【P.s: Just FOLD it. Do not STIR it.】

5. To steam, pour the mixture into a bamboo steamer lined with greaseproof paper ,then cover, steam on high for 30mins.

6. Once done, place the cake on a rack and allow to cool before slicing.



食谱：

鸡蛋 4粒 （Tupperware会满满）
面粉 160-180g （Tupperware是3/4满）
糖     150g或以下（Tupperware是1/2满）

*家人不吃甜所以糖的分量都减少很多。


方法：


1)将鸡蛋打匀，直到泡沫,然后开始慢慢把糖加入。

2)加入香草精,搅打,直到面糊变得很苍白,厚,奶油。（大约需要20-25分钟）

3）把锅加热至沸腾。
【P/s:确保有足够的空间的面糊崛起和蒸汽循环】

4）把面粉拌入。
【P/s:只是上下捞，不搅拌它。】

5）把面糊倒入一个蒸笼内衬防油纸,然后盖上大火蒸25-30分钟。

6）熟了，把蛋糕放在架子上，待凉。