This lemon steamed egg cake is light, fluffy, and full of bright citrus flavor. The cake has a delicate texture, and the lemon zest adds such a refreshing twist. It’s perfect as a snack, dessert, or even as a breakfast treat!
Why Steaming is So Popular in China
Steaming is a fundamental cooking technique in China, and it’s used in nearly every meal.
From steamed fish, steamed chicken, and steamed pork patties, to popular steamed buns like Steamed Pumpkin Buns and Steamed Bunny Buns, steaming is a method that brings out delicate flavors and tender textures.
It’s also a key part of traditional treats like the Steamed Chinese Prosperity Cake.
Essentially, almost anything can be steamed in China!
Even though many homes in China now have ovens, steaming remains a beloved technique, especially for making cakes.
The reason? Steamed cakes are light, fluffy, and incredibly aromatic. They’re also a great alternative for those without an oven, or those who simply prefer the soft, melt-in-your-mouth texture of steamed cakes.
Some popular steamed cakes include Purple Sweet Potato Steamed Cake and Steamed Pumpkin Cake, which are often enjoyed as snacks or desserts.
Why I Love Steamed Egg Cake
I personally have fond memories tied to steamed cakes.
When I was young, every year on my birthday, my mother would make a Chinese steamed egg cake. I would eagerly await this special treat—its fluffy, soft texture and slightly sweet flavor was always something I looked forward to.
Chinese steamed egg cake, also known as 鸡蛋糕 (Ji Dan Gao) in Mandarin, is very similar to my baked Chinese Egg Cake, but the steamed version is softer and lighter, thanks to the steaming process.
To add a twist, I’ve incorporated lemon zest into the cake, giving it a refreshing citrus flavor. However, when zesting the lemon, it’s important to avoid the white inner layer beneath the skin because it’s bitter. Just take the zest from the yellow part for the best flavor.
The beauty of this steamed egg cake is in its simplicity—it’s easy to make with minimal ingredients and equipment. If you haven’t tried making it yet, I highly recommend it! The process is simple, and the result is incredibly rewarding.
Ingredients:
- 5 eggs
- 1 lemon
- A few drops of lemon juice or white vinegar
- 25g condensed milk
- 50g white sugar
- 150g low-gluten flour
- 5g baking powder
- 30g corn oil
- Dried fruit to taste (I used raisins, but feel free to choose your favorite)
Instructions:
Prepare the lemon: Use a grater to gently zest the lemon, scraping only the yellow part of the skin. Be careful to avoid the white inner layer, which can be bitter. Set the lemon zest aside. Squeeze a small amount of lemon juice (about 3-5 drops) for later use to neutralize the egg smell.
Whisk the eggs: Crack the 5 room-temperature eggs into a large, clean bowl (make sure it’s free of oil and water). Add the 3-5 drops of lemon juice or white vinegar to reduce the eggy smell. Next, add the 25g of condensed milk and 50g of white sugar. Start by whisking on low speed until the sugar and condensed milk dissolve, and the egg mixture lightens in color (about 1-2 minutes). Then, increase the speed to medium and continue whipping until the egg mixture forms a trail in the shape of an “8” on the surface when you lift the whisk, and the “8” shape should remain visible for a long time without fading.
Mix the dry ingredients and batter: Sift 150g low-gluten flour and 5g baking powder together, then sift the mixture into the whipped eggs. Gently fold with a spatula from the bottom up until well combined. Be careful not to stir in circles to avoid deflating the batter. Continue folding until there are no visible dry flour spots, and the batter is smooth and slightly thick.
Add lemon zest and corn oil: Add the lemon zest you prepared earlier into the batter. Then, pour in the 30g of corn oil and gently fold it all together with a spatula. The batter should now be smooth, with a fresh lemon fragrance.
Prepare the mold and fill with batter: Line your steamable cake mold with parchment paper (skip this step if using silicone molds). Evenly distribute the dried fruit at the bottom of the mold (you can skip this step if you prefer a plain cake). Transfer the batter into a piping bag, cut a small hole at the tip, and pipe the batter into the mold, filling it about 70-80% full. The cake will expand during steaming.
Remove air bubbles: Gently tap the filled mold on the counter to release any large air bubbles. This will help ensure a smooth, even texture and avoid air pockets in the cake.
Steam the cake: Add enough water to your steamer, bring it to a boil over high heat, and then place the mold into the steamer. Cover with a lid, turn the heat to medium, and steam for 15 minutes. Avoid opening the lid while steaming, as this can cause the steam to escape and affect the cake’s rise.
Remove the cake from the mold: After 15 minutes, check the cake. If it’s done, remove the mold from the steamer (using heat-resistant gloves). Place the mold on a cooling rack to cool slightly. Once it’s cool enough to handle, gently remove the cake from the mold, and it’s ready to serve.
Frequently Asked Questions:
Can I use other types of dried fruit?
Absolutely! You can replace raisins with other dried fruits like cranberries, currants, or chopped dried apricots. Just be sure to distribute them evenly in the mold.
Can I use regular flour instead of low-gluten flour?
Low-gluten flour is ideal for achieving a soft, delicate texture. However, if you don’t have it, you can substitute with all-purpose flour, though the texture may be slightly different.
How can I tell if the cake is done?
The cake is done when it’s firm to the touch and doesn’t jiggle when the mold is gently shaken. You can also insert a toothpick into the center, and it should come out clean.
Can I make this cake without the lemon?
Yes! You can skip the lemon and add a different flavor, such as orange zest or a few drops of vanilla extract.
Soft and Fluffy Chinese Steamed Egg Cake
Ingredients
- 5 eggs
- 1 lemon
- A few drops of lemon juice or white vinegar
- 25 g condensed milk
- 50 g white sugar
- 150 g low-gluten flour
- 5 g baking powder
- 30 g corn oil
- Dried fruit to taste I used raisins, but feel free to choose your favorite
Instructions
- Prepare the lemon: Use a grater to gently zest the lemon, scraping only the yellow part of the skin. Be careful to avoid the white inner layer, which can be bitter. Set the lemon zest aside. Squeeze a small amount of lemon juice (about 3-5 drops) for later use to neutralize the egg smell.
- Whisk the eggs: Crack the 5 room-temperature eggs into a large, clean bowl (make sure it's free of oil and water). Add the 3-5 drops of lemon juice or white vinegar to reduce the eggy smell. Next, add the 25g of condensed milk and 50g of white sugar. Start by whisking on low speed until the sugar and condensed milk dissolve, and the egg mixture lightens in color (about 1-2 minutes). Then, increase the speed to medium and continue whipping until the egg mixture forms a trail in the shape of an "8" on the surface when you lift the whisk, and the "8" shape should remain visible for a long time without fading.
- Mix the dry ingredients and batter: Sift 150g low-gluten flour and 5g baking powder together, then sift the mixture into the whipped eggs. Gently fold with a spatula from the bottom up until well combined. Be careful not to stir in circles to avoid deflating the batter. Continue folding until there are no visible dry flour spots, and the batter is smooth and slightly thick.
- Add lemon zest and corn oil: Add the lemon zest you prepared earlier into the batter. Then, pour in the 30g of corn oil and gently fold it all together with a spatula. The batter should now be smooth, with a fresh lemon fragrance.
- Prepare the mold and fill with batter: Line your steamable cake mold with parchment paper (skip this step if using silicone molds). Evenly distribute the dried fruit at the bottom of the mold (you can skip this step if you prefer a plain cake). Transfer the batter into a piping bag, cut a small hole at the tip, and pipe the batter into the mold, filling it about 70-80% full. The cake will expand during steaming.
- Remove air bubbles: Gently tap the filled mold on the counter to release any large air bubbles. This will help ensure a smooth, even texture and avoid air pockets in the cake.
- Steam the cake: Add enough water to your steamer, bring it to a boil over high heat, and then place the mold into the steamer. Cover with a lid, turn the heat to medium, and steam for 15 minutes. Avoid opening the lid while steaming, as this can cause the steam to escape and affect the cake's rise.
- Remove the cake from the mold: After 15 minutes, check the cake. If it's done, remove the mold from the steamer (using heat-resistant gloves). Place the mold on a cooling rack to cool slightly. Once it's cool enough to handle, gently remove the cake from the mold, and it's ready to serve.
Me encanta esta opción para quien no posee horno y la textura del trabajo es insuperable, éxitos