This moist and tender steamed chiffon cake came out perfect without any blemishes and there wasn't any crusty side.
Author Ann Low
Prep Time 15mins
Cook Time 40mins
Total Time 55mins
Course Afternoon tea
Cuisine Asian, Chinese
3egg yolksused 65g egg
50gcake flour/plain flour
1tbsporgainic black chia seedsoptional
Boil a pot of water to boiling point, off heat and set aside. Wrap a 6 inch cake pan with aluminium foil to prevent water seeping through the pan while steaming (no need to grease the pan).
In a bowl, add egg yolks, milk, vanilla extract and oil together and stir well. Sieve in flour and blend well again and stir in black chia seeds.
Whisk egg whites to peak forms (turn on the pot of water again at high heat before whisking the egg whites), add sugar in 3 portions.
Take out 1/3 of the meringue to the batter and mix well. Then pour it back to the remaining egg whites, gently fold well with a rubber spatula.
Pour batter into cake pan and gently drop pan on table top to release air bubbles. Cover the top tightly with another piece of aluminum foil. Then prick some holes on top with a skewer to release hot air while steaming.
Turn down heat to medium low (water at gentle boiling stage), place the cake pan inside the steamer, covered with lid and steam for about 40 minutes.
When the cake is cooked, drop the cake on table top a few times to prevent shrinkages. Invert the cake pan immediately to cool completely before removing the cake from pan.