Bonjour 4 large eggs 200g caster sugar 230g cake flour (sifted twice) 1 tsp vanilla essence 90ml carbonated drink (7up, sprite or soda water) Here in Singapore we use ice cream soda.
The reason for adding carbonated drink was to ensure a good rise. This is a old traditional cake and previously it w
4 large eggs
200g caster sugar
230g cake flour (sifted twice)
1 tsp vanilla essence
90ml carbonated drink (7up, sprite or soda water) Here in Singapore we use ice cream soda.
The reason for adding carbonated drink was to ensure a good rise. This is a old traditional cake and previously it w
1 whisk egg till frothy, then add sugar slowly. Add vanilla essence. Continue to beat until batter becomes pale, thick & creamy.
2 heat up steamer or pot. Make sure it's large enough to fit the cake tin and has space for the batter to rise
3 when egg mixture is ready, fold in flour in 3 lot
Cool cake on rake before slicing
Taste best when still warm
If it become dry or hard the next day just steamed it for a few mins and it wil be soft