Chawanmushi Cake
Overview
Use a steamer instead of an oven, or a teacup without a mold to steam up a soft, sweet and refreshing cake!
Tags
Ingredients
Steps
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Brush the tea bowl with a thin layer of corn oil (outside the amount) and set aside;
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Put corn oil, lemon zest and freshly squeezed lemon juice into a small bowl, beat vigorously with egg beaters until evenly mixed, with almost no oil splash visible on the surface;
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Beat the whole egg liquid and fine sugar with an electric egg beater at high speed. The color will be yellowish at first;
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Beat until slightly white, turn to medium speed, and continue to beat until the volume is enlarged, white in color, and the egg batter is thick, and the egg batter dripping from the whisk head will not disappear immediately;
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Turn to slow speed and continue beating for 2 or 3 minutes until the egg batter is smooth and delicate;
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Sift in the low-gluten flour all at once (if you use baking powder, mix it and sift it together). If the egg batter is whipped well, the sifted flour will not sink immediately;
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Then add the mixture of corn oil, lemon zest and lemon juice;
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First stir with egg beater up and down until there is no dry powder;
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Change the spatula, turn from bottom to top, and mix until uniform and smooth;
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Pour into an oiled tea bowl, fill it about 8 or 9 minutes, and let it sit for about 10 minutes;
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After the steamer is turned on over high heat, add the tea bowl cake embryo, cover the pot, turn to medium heat, and steam for about 15 minutes;
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Poke a bamboo skewer into the inside of the cake. If there is no sticky cake batter when you pull it out, it is done. If there is still sticky egg liquid on the bamboo skewers, cover the pot and steam for a while.
