Egg and Corn Steamed Cake

Flavor: Sweet; Cooking Method: Steaming; Time: 30 minutes; Difficulty: Moderate.

Detailed Steps to Make Egg and Corn Steamed Cake

Prepare all the necessary ingredients.

Separate egg yolks and whites, place them in two large bowls, mix corn flour and baking powder together, sift twice, and set aside.

Add half of the granulated sugar to the egg yolks, whisk until the sugar dissolves.

Pour in milk and corn oil, continue to whisk until no oil streaks are visible.

Add the sifted corn flour, gently fold with a rubber spatula until well combined, set aside.

Add a few drops of white vinegar and a pinch of salt to the egg whites, beat with an electric mixer until soft peaks form.

Add the remaining granulated sugar all at once, continue beating with the electric mixer until stiff peaks form (start boiling water at this point).

Fold half of the egg white mixture into the corn and egg yolk batter until well combined.

Then fold in the remaining egg white mixture until well combined, creating the cake batter.

Take a stainless steel plate (mine is 24cm), lightly grease the surface with corn oil, pour in the cake batter and smooth the top, lift the plate and shake it a few times, cover with plastic wrap.

Place the plate in a pot of boiling water, cover with a lid, steam over medium-high heat for 20 minutes.

After 20 minutes, remove the steamed cake, peel off the plastic wrap, invert it onto a wire rack to cool, then slice and serve.