Clear Water Cake 清水蛋糕

This clear water cake remind me of the 蒸鸡蛋糕, steam eggy cake. My mum used to make this steam version when there are special occasion such as Mercy Goddess (观音) or Buddhism celebration for the goddess. I miss the steam eggy cake that my mum make, its been years since she make. I did ask her but she doesn't want to make because she find it a hassle and she rather buy from the bakery shop. Another one of her specialty are 发糕, Fa Gao. But I not a fan of fa gao, I prefer steam eggy cake.

I found this wonderful recipe from Angelcookbakelove. I was browsing her blog and suddenly I saw this recipe which is similar to the steam eggy cake, immediately I told myself I want to make this too. My saliva going to drip when I see the picture and I was anxiety waiting for the weekend to arrive to bake this too.

This is a simple and easy recipe, it only require a few ingredient which is not difficult to get it. By the way I added one tsp of vanilla extract which the recipe did not yield for. The taste of the clear water cake is soft and fluffy, I love the eggy aromatic smell. Even my mum like it too. The cake still taste as good after the next day. This recipe is definitely a keeper.

*Recipe source:
http://angelcookbakelove.blogspot.sg/2009/11/clear-water-cake-sponge-cake.html

Ingredient:

• 3 egg yolks
• 1 whole egg
• 50g corn oil ( I used vegetable oil)
• 1 tsp vanilla extract (Optional)
• 50g  cake flour (Sieve the flour)
• 3 egg whites
• 50g castor sugar
• 1g salt (I omitted this)

Method:

1. Preheat oven at 150°C. 
2. Combine the egg yolks, 1 whole egg, oil and vanilla extract in a bowl and mix well with a hand mixer till incorporated.
3. Add the flour into step 2 and mix with spatula.
4. In a separate bowl, whisk the egg whites till stiff peaks form. 
5. With a spatula, fold in the egg white into the egg yolk mixture in 3-4 batches.
6. Scoop out  ¾ of the batter into the paper cups and bake for 18-20 minute.