Filipino steamed cake! Soft, light, and fluffy white cake made of flour, milk, and egg whites. If you're looking for a recipe to use leftover egg whites from making leche flan, then this one is for you!
Line the bottom and sides of two 9-inch round baking pan with parchment paper. Do not grease. If using muffin cups, line with cupcake liners.
TIGHTLY wrap the steamer lid with a damp kitchen towel. Next, prepare the steamer by adding water to the base.
Batter
Sift cake flour and baking powder in a large bowl. Add sugar and salt. Whisk until combined.
Pour water and milk. Stir until just combined. Set aside.
Meringue (watch the video, it's helpful)
Separate the eggs and place the egg whites in a bowl. Reserve the yolks for another use.
Pour egg whites and lemon juice into a clean dry bowl. Beat until frothy. Slowly add sugar while continuously beating. Continue beating until the egg whites are stiff but not dry.
Pour half of the egg white mixture into the cake batter and stir until thoroughly combined. Add the remaining mixture and GENTLY FOLD this time using a spatula (don't stir, watch the video). Do not over mix the batter or it will deflate.
Pour into the baking pan. Gently shake to smooth down the surface. Sprinkle half of the cheese on top then top with slices of salted egg.
Steam
Bring steamer to a boil then set heat to medium. Place the cake and cover it with the lid. Steam for 30 to 40 minutes until a toothpick inserted in the CENTER comes out clean. Start checking at 25 minutes. See note 5 for more cooking times.
Remove from the steamer and sprinkle the remaining cheese. Let it cool for 10 minutes before removing from the pan. Serve warm or completely cooled.
Video
Notes
Cake flour - measure 3 cups of all-purpose flour. Remove 6 tbsp of all-purpose flour and then replace it with 6 tbsp cornstarch. Sift 5 times to completely blend.
Sugar - add 2 to 3 tbsp more if you like the cake sweeter.
Fresh milk - can be substituted with evaporated milk. This will slightly change the color of the cake to cream.
Lemon juice - substitute with cream of tartar, vinegar, or calamansi juice. Use the same a
Cooking time - 30 to 40 minutes for a 9 to 10-inch cake. For muffin size cake, cooking time should be 6 to 7 minutes.
Storage and Shelf-life - store in the fridge for up to 3 days. Use an airtight container or wrap tightly in plastic wrap.
Reheating - steam for 3 to 5 minutes.
Nutrition - salted eggs are not included in the calculation.