曾尝试自己做鸡蛋糕，成果总是差强人意。一些以汽水作为材料的鸡蛋糕虽发得很美，但是缺少了我爱吃的那种味道--------传统味道。
无意中在我喜欢翱翔的博客中，找到了我的爱，我可不轻易放过啦。感谢从 nasi lemak lover来的资源。
Ah Mah’s Traditional steamed sponge cake鸡蛋糕
(recipe source: adapted from Jane’s Ah Mah)
One bowl all purpose flour (140g)
One bowl egg (5 medium eggs)
One bowl sugar (240g)
Method
1. Dry flour under hot sun for an hour.
2. Beat egg and sugar in a mixer over low speed for 2mins, increase to medium high speed and continue beat till double in volume (take about 30mins), thick, creamy and pass “ribbon” stage.
3. Sift in flour, mix slowly with a spatula and combine well.
4. Pour the cake mixture into prepared 8” lined baking tin or bamboo steam, rest for 10mins.
5. Steam over high heat for about 40mins, and wait for 1min then only remove the cake.
6. Serve after slightly cool down.
