Miss Tam Chiak's Heritage Steamed Egg Cake

Preparation time

20 Minutes

Cooking time

30 Minutes

Serves

8-10

Beloved blogger Maureen Ow, better known as Miss Tam Chiak, is reminiscing about her favourite foods from her childhood. This recipe for steamed egg cake is close to her heart because it was her late grandmother's specialty.

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Magdalene See, the charming host of this 'My Food Story' episode, and Miss Tam Chiak chat about what it’s like to be running such a well known food blog in Singapore whilst Maureen shows us how to prepare this beautiful egg cake recipe. This dish brings up memories for both ladies because of it's typical eggy aroma. The decoration in the end is done with a special tool you might remember from your early days yourself that can’t be bought anymore! Find out what it is and watch the video now.

If you want to know what other recipes, dishes and flavours entice Miss Tam Chiak, visit her website to follow her blog on food and travel.

Ingredients

220
grams
Eggs
, excluding weight of shells, appr. 4 large eggs
210
grams
Caster sugar
230
grams
Cake Flour or Top Flour
, sifted 2 to 3 times
6
tablespoons
Orange Soda
, like F&N or Fanta
Green and Red Food Colouring

Directions

Whisk the eggs till frothy, then start adding sugar little by little, to ensure it is well-incorporated.
Continue beating until the batter becomes very pale, thick and creamy. This takes time, and there is no shortcut.
Meanwhile, heat up your wok, pot or steamer until you get a gentle boil. Do make sure it is large enough to fit the cake tin and has ample space for the batter to rise and the steam to circulate.
Fold in the flour in thirds, alternating with the soda, and ending with flour. Once there are no streaks of flour, stop.
To steam, either pour the mixture into a bamboo steamer lined with greaseproof paper or use a 15 to 18 centimetre lined baking tin. Pop it into the wok, pot or steamer – then cover – and steam on high for 30 minutes.
Once done, place the cake on a rack and decorate with red and green food colouring, using a flower stamp. Allow to cool before slicing.

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