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 !!!