Steamed Sponge Cake - Whole Egg Beating Method

Overview

Sponge cake is a relatively basic cake, so named because its internal structure is as soft and porous as a sponge. Sponge cake can be whipped with whole eggs or with separated eggs. Today we are going to whip the whole eggs.

Tags

• baking
• dessert
• children
• afternoon tea
• fast food
• corn starch
• egg
• soft white sugar
• plain flour

Ingredients

Steps

1. 1 Prepare four ingredients, mix flour and starch, and sift 2 or 3 times.

   

2. 2 Add the sugar to the egg mixture all at once, the container should be oil-free and water-free.

   

3. 3 Prepare another slightly larger basin, add 30-40 degree warm water into it, and place the container of egg liquid into the warm water basin for beating.

   

4. 4 Or put the egg liquid on the steamer, keep the steam at about 40 degrees, and whip it on the steamer. Practice has proven that this method saves 10 minutes compared to soaking in a basin of warm water.

   

5. 5 There is no other technique for beating whole eggs with chopsticks, just keep beating them. Beat the egg liquid for about 20-30 minutes until the color of the egg liquid is very light yellow, slightly whitish, the foam is fine and thick, and the volume is 3 times the original size (an electric egg beater is said to be able to beat the egg to 4 times the size). If the "8" does not disappear for more than ten seconds, or if a toothpick is inserted and it does not fall down, it is considered to be well-beaten.

   

6. 6 Sift the flour into the egg mixture in 2 or 3 batches, then stir in the mixture. The sifted flour will not sink immediately. If it sinks immediately, it means that the egg liquid is not beaten well. You can add a little baking powder to the remaining flour to remedy the situation, but be sure to mix it evenly. When mixing, you should mix evenly in the shortest possible time, and the technique should be light and fast, as it will easily defoam over time; do not make circles when mixing, otherwise gluten and defoaming will occur, and the cake will not rise.

   

7. 7 The egg batter mixed with flour should be slightly smaller in volume, but should still be fine and free of flour particles.

   

8. 8 Grease the tea bowl with a layer of oil in advance, pour in the egg paste, and make it 7 to 8 minutes full. It needs to be placed in a steamer with water already boiling. It is the same as preheating the oven. You can heat the pot when you add flour.

   

9. 9 Steam over medium-high heat for 10 minutes, then cooked. When steaming, you need to prevent water from the pot lid from dripping on the surface of the cake. The specific time needs to be adjusted according to the size of your container.

   

10. 10 I have steamed it several times and encountered different problems each time. I attach it here for reference. This one has too much flour, too much fire, uneven surface, and one word "hard".

    

11. 11 The egg liquid was not completely beaten, and the added baking powder only expanded the surface layer, leaving the core hard.

    

12. 12 Steamed over medium heat, the heat was low and it didn’t rise much,

    

13. 13 Medium fire, looks okay.

    

14. 14 I didn't shake the tea bowl a few times before putting it in the steamer, and there were many big bubbles inside.

    

15. 15 Before putting it into the steamer, I knocked the tea bowl a few times, and the big bubbles came out, making it look more delicate.