Steamed Sponge Cake
Steamed Sponge Cake (Kai Dan Gou in Cantonese)
Ingredients from clock wise :-
150g castor sugar.
180g self raising flour.
1 tablespoon of vanilla essence.
All four sides - oil slightly.
Break all the 4 eggs into the beater bowl.
Once you have noticed the eggs became frosthy, then
slowly pour in the castor sugar and beat until creamy and thick.
Pour in the vanilla essence and beat for a short while.
Divide the self raising flour into two batches.
Pour in the 1st batch of flour, beat and pour in the sprite,
lastly pour in the flour and beat until combined.
Once done, lift off the beater.
Pour the batter into a greased dish or tray.
I am using pyrex.
Make sure the water inside the wok is boiling hot
BEFORE putting in the batter.
With high fire, steamed for 20 to 25 minutes or until done.
Once done, lift out from the wok and let it cool completely.
Cut into desired sizes.
This steamed sponge cake is fluffy and soft.
You will be enjoy it for breakfast or tea time.
You will be judge, it is all gone by next morning!
(When the steamed sponge cake was done,
my husband keep on asking me to cut for him.)