Steamed Sponge Cake(鸡蛋糕) with Orange Flavour

I'm sure this steamed sponge cake is well known in Chinese family. Some might grow up having them frequently especially those used to prepare this for praying. Since this month Aspiring Baker theme is steamed cake I take this opportunity to challenge myself of making good steamed cake.

I'm not confident when come to steamed cake. I used to worried especially at the time I'm going to open my steamer lid :P I definitely happy when the steamed cake turns up fluffy and nicely bloom with crack (for fah kueh-发糕). I failed in my 1st trial. The steamed sponge cake texture was dense. This happen because too much air deflate during flour folding stage. I should add in flour in batches instead of one go! After the lesson I make the cake again the next day. I'm glad I get what I called light and fluffy steamed cake :)

Adapted from 孟老師 100 cupcakes cookbook
Ingredients:
250g eggs (I used 5 eggs)
130g sugar (reduced from 180g)

190g low protein flour
1/2 tsp + 1/4 tsp baking powder

3 tbsp orange juice(or lemon juice)
Zest of an orange (or lemon)
3 tbsp vegetable oil

*mix together in a bowl and set aside

Methods: (using stand mixer)
1. Attach stand mixer with belon whisk. Beat eggs and sugar till turn bright yellow at medium speed (about 4-5 minutes).

2. Turn the speed to max and beat till pale white (about 4-5 minutes). Do the ribbon test (visible lines appear as shown).

3. Turn the speed to medium and continue beat for about 1 minute. This is to achieve smooth and light whisked eggs.

4. Add in the sifted flour alternative with orange and oil mixture in 3 batches. Hand whisk till incorporated.

5. Pour the batter into lined 8' square pan. Leave aside to rest for 10 minutes.

6. While waiting, bring the water in steamer to boil. Wrap the lid with cloth if needed to prevent condensation during the steaming process.

8. Place the batter in steamer and steam at medium-high heat for 20 minutes.

9. Once steaming time over, open the lid slowly with the heat still on. Off the heat and remove the pan from steamer. Cut and serve!

I am submitting this to Aspiring Bakers #25 – Steaming Hot Cakes (November 2012) hosted by Miss B of Everybody Eats Well in Flanders