Скачать или смотреть Traditional Steamed Sponge Cake in Saladmaster 9" skillet

This is a famous traditional steamed cake that you can get from any kopitiam that sells nyonya kueh and cakes.
Five simple and most common ingredients to create this sweet, soft and yet firm and healthy(it requires very little oil intake) delicious cake.

这是著名的传统蒸鸡蛋糕，您可以从任何出售娘惹糕点的餐厅里买得到。
简单、最普通的五种食材，营造出的这款香甜, 鬆软又扎实，又非常健康（油量非常少）的蛋糕。

Chinese Sponge Cake
5 eggs
110gm castor sugar
130gm Blue Key Self Raising Flour
1 tsp vanilla essence
30gm veggie oil

Method:
Beat the eggs and sugar till it’s creamy, silky and soft. I’m using a super powerful mixer and it takes 15 mins of beating on low heat setting. So if you are using a hand held mixer I would suggest that you put a bowl of warm water underneath the mixing bowl and mix it for at least 20-25 mins.
Then add in the oil, vanilla essence and flour. Add the flour in 3 lots. Gently fold it in. Do not over mix it.
Pour the mixture into 9” skillet which is lightly greased with oil. Put the 9” skillet into the EOC. Put a kitchen towel in the EOC and fill with 2 cups of water.
Use 180°C/medium heat to start first. Around 5-7 mins you will start to hear rattling/boiling sound. Then turn the temperature down to 110°C. It takes about 30-35 mins to steam. Use a skewer to poke in the middle to check if the cake is done completely.

鸡蛋糕
5个鸡蛋
110gm砂糖
130gm自发面粉
1茶匙香草精
30gm素食油

方法：
将鸡蛋和糖打成丝般柔软的奶油。 我使用的是TM的打蛋机，它需要设定37°度及15分钟的搅拌时间。 因此，如果您是使用手持式搅拌机，我建议您用隔温水的方式至少搅拌20至25分钟。
然后加入植物油，香草精和自发面粉。 将面粉分三次加入。 轻轻地用折叠式来搅拌。请勿过度混合。
将9”skillet抹上一点油，把蛋糕体倒入。
在EOC里放一张厨房紙巾，并装满2杯水，然后把skillet放入EOC中。
首先使用180°C /中火。 大约5至7分钟，您将开始听到嘎嘎声/沸腾的声音。 然后将温度降至110°C。 蒸大约30-35分钟。用一个筷子戳中间，检查蛋糕是否完全煮熟。

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