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Steamed cake
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Take the flour. Spread the flour on a piece of clean cloth and steam the flour for 15 minutes with blazing fire. Take the steamed flour and cool down. Roll a rolling pin on the flour to create finer flour powder. Press the rolling pin hard on the flour.
Prepare two stainless steel containers which can endure the force of electric egg beater. There shall not be a single drop of water in the containers. Wipe the containers dry with paper.
Prepare two or three eggs. Pour egg yolk to one container, and seperate egg white to another container. Turn on the egg beater and stir the egg white. After stirring for a while, dip three drops of white vinegar into the egg white. Continue to stir, until the egg white is foaming and condensing. Stop whipping and check the egg white. Place the container upside down and see if the whipped egg white is flowing or not. If it would stop flowing, then the whipped egg white is prepared.
Sprinkle sugar into the egg yolk and stir the egg yolk with chopsticks until the egg yolk liquid is even. Dip two drops of white vinegar into the egg yolk.
Pour egg yolk liquid to the egg yolk foam. Stir across the mixture lightly with a spade. Put steamed flour to the mixture. Stir the mixture lightly with a spade until the flour is blended into the egg white evenly.
Put the cake mixture to a porcelain or wooden container. Steam the cake with boiled water for 15 minutes.
When the cake is ready, take it immediately off the steamer to keep it from too much heat or water.
Place the cake container up-side-down for a while.
When the cake cools off, fetch the cake out of the container and cut it into several thick pieces.
Nice cake! Delicious fresh cake! Properly sweet, and not roasted! Healthy cake!?
And quick for breakfast!
Eat the cake with some cereal porriage.
Tips:
Steam the raw flour. This is the secret of making cake successfully. I made cakes several times but failed, and I could not find out the reason. This time the flour is steamed for 15 minutes. The steamed flour would look ever the same with the flour taken from the refrigirator, but it had been processed and heated.
And it is necessary to press the flour with rolling pin, to obtain flour of finer powder.
The processed flour, after steaming and pressing, would become a different kind of flour just for making cakes. The fine powder and steamed flour would distribute evenly and integrate well with the egg yolk and egg white foam. And the mixture will turn spongy.
If the flour is not processed, the raw flour would not integrate well with the egg white mixture. After steaming, the cake would be hard, heavy and stiff, allowing no pores.
Even if the flour is low-gluten flour, the raw flour would probably not mix well with the egg white foam.
The electric egg beater whirls with great force, so the containers shall be made of steel. And beware of safety. Do not stretch fingers while the egg beater is working.
When beating the egg white, check the state of the mixture often. Pause and check if necessary. Stop whipping when the egg white is condensed and just stop flowing. Do not whip the egg white too much.
Concerning health, do not add too much sugar. But the amount of sugar shall be enough. Waterless white vinegar would get rid of the smell of raw egg.
Do not add the flour to the egg all at once. Or small uneven blocks would form in the liquid. Add the flour for several times. Each time, after adding the flour, stir the flour evenly. Stir the flour in the egg white with a spade lightly, just flitting across the surface. Do not stir the mixture hard all around with chopsticks, or the pores in the cake would be destroyed.
After steaming, the cake would quickly shrink in hot vapor. So take the cake away from the steamer quickly soon after steaming. Place the cake up-side-down, so that the heat inside the cake would prop up the whole cake.
Boil some cereal porriage or pumpkin porriage to eat with the cake. The cereal shall be cooked for only a short time, or the nutrition of the cereal would be lost if overcooked.
