This light, spongy Chinese cake is made by steaming eggs, sugar and a little flour. Made without added oil, it is a light sweet option for breakfast or a snack.
Beat the eggs and sugar in a mixing bowl for 8 minutes, until foamy.
Gradually add the flour and baking powder, folding gently.
Pour the mixture into a mold and steam in a steamer pan for 20 minutes.
Beat the eggs until they have at least doubled in volume; the lightness of the cake depends on it. Allergens: contains gluten (flour) and eggs.
Kekin buharda pişme süresi 20 dakika yeterli mi yoksa ortası hala sulu kalabilir mi? Yumurta köpüğünün kıvamı harika bir hafiflik kattı, herkes bir dilim daha istedi.
Normal un yerine pirinç unu kullandım, kek biraz daha yoğun bir dokuda çıktı ama lezzeti güzeldi. Buharda pişirmek fırına göre çok daha nemli bir sonuç verdi.
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