Steamed Egg Cake from Tim Ho Wan features a light and fluffy texture with a delicate sweetness, made from premium eggs and rice flour, resulting in a soft, golden-yellow cake that melts in your mouth.
Equipments
- Mixing bowl
- Whisk
- Sifter
- Measuring cups
- Measuring spoons
- Steaming rack
- Steamer or large pot with lid
- Heatproof cake pan or mold
- Spatula
- Cooling rack
Ingredients
- 4 large eggs
- 3/4 cup (150g) granulated sugar
- 1/2 cup (70g) rice flour
- 1/2 cup (65g) cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon vanilla extract
- 2 tablespoons whole milk
- 1/4 cup (60ml) vegetable oil
Use high-quality fresh eggs and sift both rice flour and cake flour to ensure a light, airy texture in your steamed egg cake. Measure ingredients precisely with proper measuring cups and spoons to maintain the delicate balance of sweetness and softness. Avoid skipping the steaming rack, as it promotes even steam circulation, preventing sogginess. Your steamed egg cake will achieve a golden-yellow, melt-in-your-mouth finish when using a heatproof cake pan designed for steaming. This Tim Ho Wan copycat menu highlights the importance of ingredient quality and preparation technique to recreate the signature lightness and flavor.
Instructions
- Prepare a steamer or large pot with water and bring it to a simmer.
- Grease a heatproof cake pan or mold and line the bottom with parchment paper.
- In a mixing bowl, whisk together eggs and granulated sugar until pale and thick.
- Sift rice flour, cake flour, and baking powder together.
- Gently fold the sifted dry ingredients into the egg mixture.
- Add vanilla extract, whole milk, and vegetable oil; fold until just combined.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Place the pan onto the steaming rack inside the steamer.
- Cover with a lid, wrap a cloth around the lid to catch condensation.
- Steam over medium-high heat for 25–30 minutes, or until a skewer inserted comes out clean.
- Remove the pan and let cake cool on a cooling rack for 5–10 minutes.
- Unmold the cake, peel off parchment, and slice to serve.
Substitution
Steamed Egg Cake from Tim Ho Wan copycat recipe captures the airy and tender texture of the original dim sum favorite. You can substitute cake flour with all-purpose flour, but reduce the amount slightly for a softer crumb. If rice flour is unavailable, cornstarch may work as a partial replacement to maintain the lightness. Use any neutral oil like canola or sunflower instead of vegetable oil without altering the taste. When steaming, ensure the water does not touch the cake pan to prevent sogginess and maintain the cake's delicate structure.
Tips
Make sure to whisk the eggs and sugar thoroughly until the mixture turns pale and thick to achieve the cake's signature fluffy texture. Always sift the rice flour, cake flour, and baking powder to avoid lumps and ensure even distribution in the batter. Wrapping a cloth around the lid prevents water droplets from dripping onto your cake, maintaining its delicate surface. When steaming, maintain a consistent simmer rather than a rolling boil to cook the cake gently without collapsing its structure for the perfect melt-in-your-mouth softness.
Nutritions
Steamed Egg Cake from Tim Ho Wan offers a nutritious snack with high-quality protein sourced from 4 large eggs, aiding muscle repair and growth. The combination of rice flour and cake flour provides complex carbohydrates for sustained energy release, while the inclusion of whole milk and vegetable oil adds healthy fats essential for brain function. With moderate sugar content, this delicately sweetened treat should be enjoyed in moderation to balance your dietary needs. Your body benefits from a light, low-calorie dessert option that satisfies sweetness cravings without excessive heaviness.
Storage
Store your Steamed Egg Cake in an airtight container at room temperature for up to two days to maintain its soft, fluffy texture. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to four days, ensuring it stays moist and fresh. Avoid freezing as it may alter the delicate texture and flavor of the cake.
Variation or Alternatives
You can experiment by substituting cake flour with all-purpose flour mixed with a teaspoon of cornstarch to maintain the cake's light texture. For a richer aroma, replace vanilla extract with almond extract or add a teaspoon of citrus zest to the batter. If you prefer a gluten-free version, swap rice flour and cake flour with a well-balanced gluten-free flour blend. Adjust the steaming time by checking the cake's doneness with a skewer to ensure your Steamed Egg Cake achieves an ideal, melt-in-your-mouth softness.
Allergies
Steamed Egg Cake from Tim Ho Wan contains eggs, wheat-based cake flour, and milk, all of which are common allergens that may cause reactions in sensitive individuals. Rice flour is generally gluten-free but cross-contamination can occur during processing, so those with severe gluten intolerance should exercise caution. If you have allergies to eggs, dairy, or wheat, it's important to avoid this dish or consult with the restaurant about potential ingredient substitutions.
Why this recipe?
Tim Ho Wan's Steamed Egg Cake attracts fans with its light, fluffy texture and delicate sweetness that perfectly balances traditional Cantonese flavors. The cake uses premium ingredients like fresh eggs and rice flour to achieve its silky, melt-in-your-mouth consistency. Trying to make a copycat version allows you to recreate this authentic dim sum experience at home, capturing the essence of Tim Ho Wan's craftsmanship. Your homemade steamed egg cake can deliver the same satisfying taste while offering a fun and rewarding culinary challenge.