Steamed Egg Cake

Overview

The egg-splitting method can be used to make sponge cakes or chiffon cakes. After trying it a few times, I feel that making chiffon cakes saves time and effort. This cake is a test cake. I saw in the information that the egg whites are easier to whip after being frozen, so I froze it. The egg yolks did not need to be whipped. I just wanted to try how many times it could be whipped at most, so I whipped it. The final product did not rise high, which was not ideal. The reason was that there was too much flour and gluten. The process is very detailed, please use it as a reference.

Tags

• baking
• cake flour
• egg
• white sugar

Ingredients

Steps

1. 1 For two eggs, separate the whites and yolks and place them in two clean, water-free and oil-free containers. Store the egg whites in the freezer until needed.

   

2. 2 Add 5 grams of sugar to the egg yolks and stir for a while to dissolve the sugar.

   

3. 3 It is said that egg yolks are more easily emulsified when the temperature is between 30-40 degrees, so I put them on the steamer and stirred them for a while.

   

4. 4 Originally, the egg yolks were not beaten and the flour was added directly. I just wanted to try how far I could send it, but it turned out to be 4 or 5 times the size.

   

5. 5 Sift in the flour, you can sift it 2 or 3 times in advance.

   

6. 6 Stir it into a paste, 50 grams of powder is too much, the result is like this, it is unsuccessful. It is recommended to reduce the amount of flour. You can add it while mixing without making circles. It can be as thin as yogurt. It is estimated to be between 35 grams and 40 grams. Maybe the flour should not be added all at once, but in batches, so that it will not be easy to defoam and form gluten.

   

7. 7 The egg whites have been in the freezer. Now when I take them out, there is a circle of ice on the egg whites.

   

8. 8 Beat as usual, add 10 grams of soft sugar until thick and foamy.

   

9. 9 Until the foam is fine, add 10 grams of sugar.

   

10. 10 When the foam forms texture, add the last 10 grams of sugar.

    

11. 11 The frozen egg whites whipped quickly at first, but after the third addition of sugar, the resistance was great, but it was very delicate. The result was twice as long as usual (beating manually). I didn’t hit ten points, maybe nine points. The egg liquid wouldn’t fall out if I turned the bowl upside down, but it would slide sideways when I tilted it. I was too tired and didn’t continue to hit.

    

12. 12 Scoop one-third of the egg whites into the egg yolk paste, do not make circles, and mix well.

    

13. 13 The mixed egg yolk paste has bubbles in it and the surface is not smooth, but it is actually delicate and light.

    

14. 14 Pour the egg yolk paste into the egg white paste and stir evenly. If you don't know how to stir, just use a spatula to stir the vegetables.

    

15. 15 Fold the egg batter evenly.

    

16. 16 Find a heart-shaped box.

    

17. 17 Wash the box in advance, apply a layer of oil, and pour the egg batter into the box.

    

18. 18 Two eggs fit into one box. Tap the box a few times to make big bubbles.

    

19. 19 Boil the water in the steamer, put it on high heat and steam for 10 minutes. Place a cover on top to prevent soda from falling on the surface of the cake. Because there was a lot of flour, it was a little gluteny and it didn’t rise very well.

    

20. 20 Cut it in the middle and smear it with peanut butter. It tastes pretty good.