One bowl all purpose flour (140g)
One bowl egg (5 medium eggs)
One bowl sugar (240g)
Method
1. Dry flour under hot sun for an hour.
2. Beat egg and sugar in a mixer over low speed for 2mins, increase to medium high speed and continue beat till double in volume (take about 30mins), thick, creamy and pass “ribbon” stage. Change to low speed, beat for 1-2mins as to minimize the air bubbles.
3. Sift in flour, mix slowly with a spatula and combine well.
4. Pour the cake mixture into prepared 8” lined baking tin or bamboo steam tray, rest for 10mins.
5. Steam over high heat for about 40mins, and wait for 1min then only remove the cake.
6. Serve after slightly cool down.
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