A simple four-ingredient cake based on eggs.

Western cakes are quite delicious but they take more time and effort, as they involve putting together a number of ingredients. Also, baking a cake can be finicky sometimes, especially if you’re a novice. You have to have a “relationship” with your oven and know what temperature it works best at, which shelf handles cakes better, etc. Not all ovens are equal, though in theory they do the same job. There’s also a method to the way the ingredients are put into the mixture, as you need to know when to add which ingredient, otherwise your cake will end up too dense, or worse, not rise at all! Experienced bakers will know what I mean!

Fluffy steamed egg cake is often served at dim sum restaurants. — filepic

One of those days, I discovered this traditional recipe which my cousin taught me. This is an old-fashioned Chinese style cake, often served in dim sum restaurants, and sometimes even sold in the pasar malam (night market). Essentially, steamed egg cake (kuih neng ko in hokkien) only involves four key ingredients and is so simple to whip up that when I run out of steam (pun intended) and my kids are asking for cake, this is my go-to recipe.

Whip the egg white until it forms peaks. — filepic

Steamed egg cake is not to be confused with huat kuih (rice flour cake) though they may appear similar in nature. You can line a basket and line it with parchment paper to steam, or use an aluminium tin if you don’t have one. Once cooled, cut into rectangular wedges (like kuih) to serve. — Contributed by JOANNE TEO/ kebayakitchen.wordpress.com

INGREDIENTS

6 large eggs (Grade A)

200g sugar

3 tbs water

170g plain flour

1 tsp baking powder

2 tsp vanilla essense

METHOD

1. Separate the yolks from the egg white.

2. Beat the egg white until they yield stiff peaks and set aside.

3. Beat the egg yolks together with the sugar and add in the water. Beat until light and fluffy.

4. Gently fold in the sifted flour and baking powder to the egg yolk mixture until they are well-mixed. Best not to use the egg beater, otherwise the cake will end up too dense.

5. Add in vanilla essence and then fold the egg white into the batter.

6. Pour batter into a round basket (or aluminium tin). Steam at 100°C to 120°C for about 40 mins. Leave it to cool and cut to serve.