This super fluffy moist cake is made with no oven and no baking powder and it’s super easy to prepare. Start by separating 3 egg whites from the yolks and place them in different bowls. Into the bowl with the egg yolks, add 2 tablespoons of cooking oil and 3 tablespoons of milk then stir and mix them well. Sift cake flour into the mixture and mix well until you have a smooth batter with no lumps and all the flour is moistened.
Add half a teaspoon of vanilla extract and mix well then set it aside. Add a quarter a teaspoon of lemon juice in the egg whites and whip on medium-high speed until it starts to foam then add 50 grams of sugar in thirds. Mix really well after each addition and after the last addition, whip on medium-low speed until the meringue reaches a medium peak.
Take a third of the meringue and add to the batter and mix well then add the rest of the meringue and mix it well. The cake batter should be smooth, relatively dry and not easy to drip when you lift it with a spatula. Prepare a 6-inch round cake mould by wrapping the outside with aluminium foil. Pour the batter into the prepared cake mold and shake the pan to remove large air bubbles trapped in the batter. Wrap the top with another layer of aluminium foil to prevent moisture from dripping down into the cake batter.
Place it into the steamer with boiling water, cover and steam for 45 minutes on medium heat. after steaming, take it out and remove the aluminium foil then drop the pan on the counter to remove heat and turn it upside down to cool. Let it cool until it’s not hot and then you can unmold it.
To unmold it, press from the edge to the middle with your hand so that the surrounding area can easily come off. Take out the cake and unmold the bottom. Cut the cake and serve. It is super fluffy and soft. Enjoy.
- 3 Large Eggs
- 30g (2 tbsp) Cooking oil
- 45g (3 tbsp) Milk
- 70g (0.54 cup) Cake flour
- 2.5ml (1/2 tsp) Vanilla extract (optional)
- 2g (1/4 tsp) Lemon juice
- 50g (2 tbsp) Sugar
Steam for about 45 minutes on medium heat