Wednesday, October 14, 2009

Traditional steamed sponge cake (鸡蛋糕)-in new way

I have bad experienced with the steamed sponge cake selling at the wet market (pasar malam), my son (Lucas) was admitted to hospital when he was 3 years old due to food poisoning (non stop diarrhea), doctor told it was due to virus from the egg. I remembered bought his favorite steamed sponge cake from wet market before the day he admitted to hospital. From that day onwards, I never buy any steamed sponge cake from wet market. I have been searching for a good recipe as I wanted to make this cake for Lucas. Finally I managed to find this good recipe, the texture is exactly like that one I bought from the market, the texture simply fluffy....













-How could you resist to this spongy and fluffy cake?






I do not have the traditional bamboo basket to steam this cake, thus I use paper cup which kids prefer this new way too.
I was adapted recipe from Ohbin, she has a nice blog and you may find a lot of wonderful recipes there. Thank you very much Ohbin...

For 1st try, I just made half portion of it, but all habis sapu (finished) in few hours. So I have no choice did the 2nd batch again on the same night, so Lucas is able to bring his favorite cake to school..


Traditional steamed sponge cup cake recipe:-
*can make about 18 cup cakes
Egg 4 (medium size)
Sugar 200g ( I reduced, original 230g)
Hong Koung Flour 230g - (Hong Kong flour is an all-purpose flour that is highly bleached. Pau that is made with Hong Kong flour will turn out whiter than those made with normal)
7UP drink 75g


Steps:-
1. Beat egg using high speed until creamy (about 5mins).
2. Gradually add in sugar and beat batter until white and fluffy (about 5-10mins, you can test by drip into a "O" shape and it can keep the shape for few seconds).
3. Sift flour onto the batter, and use plastic spatula to fold batter and mix well (don't overwork).
4. Add in 7UP drink and mix till well combined (don't overwork).
5. Sprinkle a handful of sugar such that it forms a cross on the surface of mixture (this is important to get a nice crack effect, and do this fast, otherwise the sugar tend to sink).
6. Steam in boiling water for 30mins.
**For time being, I still don't know whether you could replace Hong Kong flour with other type of flour for this recipe. I will let you know if next time I try out or you try and let me know,ok..

Have fun !!!

39 comments:

Bakeling said...

It is like the tradiction type of "gui neng go" . But yours cake crack like having a "big smile " and they even looks better !

Anncoo said...

I just had steamed sponge cake yesterday. But I think your cake looks good with that plain white. Would like to try this out.

Nat said...

I LOVE IT ! Sonia thank you so much for sharing this, my little girl will love these cakes so much,... I am going to make it tomorrow... I love the use of 7up...what a FUN thing to make for the kids. Really Sonia...your recipes are soooo much fun ! I am always excited to see what you come up with : )

Canary said...

This look just great, I will to give a try. Thanks.☺

Sonia said...

Bakeling, ya, that was really nicely crack, feel very "ong" seeing this smiling face, hehehe. I noticed the more sugar I sprinkle, it crack really nice.

Anncoo, may I ask what kind of flour you have been using? could you show us your recipe too.

Nat, you are most welcome, it is fun to use 7up to make this cake, kids tend to like it when they know this cake is adding 7UP. Hopefully your little girl will like it.

~ 仪仪妈咪 ~ said...

yummy yummy...the look vy great.

My Little Things Corner said...

Look great & nice, wanna try it some day...

cherry potato said...

yummy yummy loh! These look very soft & great!

ai wei said...

omg... what i bad experience!!! i will not simply buy anything from pasar malam liao...

this is '发糕' right??? looking soft and fluffy!

A Full-Timed Housefly said...

Lucas's condition could be due to consuming steamed cakes that have gone sour , these cakes are best consumed within the same day otherwise bacteria will grow due to high condensation during steaming.... anyway homemade cakes are always better and fresher than those sold outside.

Blessed Homemaker said...

I have the same recipe but instead og HK flour, I use cake flour.

http://blessedhomemaker.blogspot.com/2009/04/traditional-sponge-cake.html

Your cuppies "FA" until very nice!

javapot said...

very nice, believe u can use other flavoured carbonated drinks to get different colour and flavour.

苏联妈妈 said...

wow...it looked reali spongy and fluffy .
btw, can i chg to ice cream soda instead if 7ups?

zurin said...

oh this looks so lovely Sonia! I'll make it for snacks. My family will love this and I LOVE steamed cakes!!tq for sharing :))

Goingto make ur doggie cookies and post...hope it works out :))

Jane Chew said...

Sonia, Awsome! All ur cake smile at u. I dun sprinkle sugar on top so mine is tak ketawa one. hehe...

~Rachel~ said...

Those steamed cakes look so delicious.. love the smiling face.. ^_^

Palidor said...

Yikes, food poisoning is never good! Totally understand why you avoided the sponge cakes from the market after that. Your homemade sponge cakes are perfect! I think they're better than anything you can get in the market.

Sonia said...

yiyimummy, Thanks.

My little thing corner,ya,you should.

Cherry, ya, it is.

Ai wei, no,this is not 发糕 but Chi Tan Kou.

A fulltime house-fly, I heard sometime they just use those not fresh eggs e.g already cracked, because is cheap, this is really bad right..

Bless homemaker, I will hop over your blog to check it out. Ya, my this cake really "Fa"..

jayapot, brilliant idea, next time I will use other type of carbonated drink.Thank you.

Sonia said...

Sulianmummy, I think you can, make sure it still contain gas, to act as baking powder..

Zurin, glad you like my recipe (actually is not mine lar, hehehe), looking forward to see your doggie cookie post.

Jane, so next time remember to sprinkle some sugar, it make awesome smiling face..

Rachel, the important is this cake must have smiling face..

Palidor, since ever I start to love baking, i have quite long did not buy outside bakery items..homemade one is the best.

米亚 said...

hey! I always bake this too for alex too! and you are right... 7up or lemonade is very important to produce nice puffy texture!

Nancymommy said...

这个好,看来又健康又滑又好吃。。。等大女儿忙完学校功课。。。就叫她学。。哈哈!

Shandy said...

Sonia, these little sponge cakes look so fluffy and delicious! What a wonderful treat.

You have been to Vietnam? WoW! You commented on my blog that you had pho there. I was wondering if the pho is very much different from our daring cook challenge?

You are such a talented cook and I just love reading about all your accomplishments in the kitchen =)

Sonia said...

Hey Mia, this is not bake lar, but steam ok..

Nancy, ya, totally no oil, I guess your daughter will love it.

Thank you Shandy. I need to try out the daring cook recipe, then only I can tell you whether this pho and Vietnam are the same or not..

J.O said...

你做的很漂亮
在我没买烤箱之前,也常做蒸的鸡蛋糕
你这个食谱我也做过几次:P

原食谱是在这里看到的http://fenyingrecipe.blogspot.com/2008/03/traditional-sponge-cake.html

Sonia said...

J.O, I follow a good recipe, so I get a good result. Ya, I just know the original recipe, she is a good cook.

Colin Woon said...

Of course I can't resist such spongy and fluffy looking cake! Can I have one, pleaseee?

Again, 1st try! You're amazing!

My Asian Kitchen said...

this recipe look like "kueh Nee Gor"!! but it look more fluffy than KNG!! great cake!!

petite nyonya said...

Your 'kuih apam' looks superbly soft and fluffy! I sister has a similar recipe but it uses Eno. We love to eat it with grated coconut. A few of these soft fluffy steamed sponge would be great for me right now, as I've been suffering from sore throat lately.

Julie said...

Hi! I've tried your recipe and loved it! I hope you don't mind me linking it with your site... Thanks for the recipe...

Sonia said...

Thanks Colin.

My Asian Kitchen,ya, this is kueh Nee Gor in new way.

Petite, great idea, eat together with fresh grated coconut, I will try next time. Also I heard people use ENO , will be my next try out.

Julie, I like this kind of feedback, Thanks for try out.

Blessed Homemaker said...

I made this again with matcha, quite a good combination ;-)

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