Traditional Steamed Egg Cake 传统蒸鸡蛋糕
Prep time
Cook time
Total time
Recipe type: Chinese
Cuisine: Snacks
Serves: 4
  • 4 large eggs, room temperature
  • 150g castor sugar, with some extra for lining the surface
  • 180g self raising flour, sifted
  • 50ml ice-cream soda / Sprite / F&N Orange
  • ½ tsp vanilla extract (optional)
  • 2 4-inch bamboo baskets
  1. Beat the eggs and 150g castor sugar in a mixing bowl on medium speed until the batter is thick and creamy.
  2. Reduce the mixer speed to low and add in the flour in 3 additions, allowing the mixer to mix briefly for around 8 to 10 secs after each addition.
  3. Scrap down the flour round the mixing bowl gently and add in the 50ml of soft drink and vanilla extract if using. Using a spatula, mix in the drink gently in a few quick strokes to incorporate.
  4. Prepare a piece of cling film by hanging it over each of the bamboo baskets.
  5. Pour in the batter from Step 3. Using some extra sugar, sprinkle them in a "+" pattern on the surface of the batter.
  6. Steam the cake on medium high heat for approximately 20 minutes.
  7. Place some damp cloth over the cover of the steaming wok (to cover whatever holes that's on the steaming cover) to prevent any steam from escaping.
  8. When a skewer inserted comes out clean, the cake is cooked and the flame can be turned off. Serve hot.
Tip 1 : Cling film are generally heat resistant and they do not stick to the cake, so they can be used to hang over the bamboo baskets.
Tip 2 : The purpose of sprinkling extra sugar in a "+" pattern on the surface of the egg batter ensures that the cake will "open up" beautifully just like a "+" pattern during steaming.
Tip 3 : Covering the cover of the steaming wok ensures no steam is escaped during steaming and allows for the cake to "open up" nicely too.
Extra : Remember no jinx words whilst steaming !! ^-^
Recipe by Eat What Tonight at