Steamed Egg Cake (Kueh Neng Ko)

6 eggs (Grade A) / 8 Grade C
10 oz (315 gm) sugar  |  200gms Sugar if you want it to be less sweet
3 tbs  water
6 oz (185 gm) plain flour
1 tsp  baking powder
2 tsp  vanilla essense

METHOD (using Kitchen Aid)

  1. Separate egg yolks from whites.
  2. Beat egg whites till stiff peaks and set aside.
  3. Beat egg yolks with sugar. Add in water. Beat until light and fluffy.
  4. Add baking powder and sifted flour to egg yolk mixture. Mix well.
  5. Add in vanilla essence and mix well.
  6. Fold egg white into batter.
  7. Pour batter into cake tins.
  8. Steam at  100°C to 120°  for 30 – 45 mins.
  9. Leave it to cool or serve warm.

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