3 Ingredients One Bowl Egg Cake

I am sure many of us know about this

3 Ingredients Egg Cake

in the ratio of 1 : 1 : 1 cup

It is a Traditional Egg Cake

made in many of the Chinese households

during the olden days.

Simple ingredients readily available in the pantry,

egg, flour and sugar

and 

easily whipped up,

in One bowl!

Those days, this Egg cake was usually steamed

unless you had a made shift

OVEN

The Egg Cake was baked in 

an old but big clay pot, heated over a charcoal stove.

It was then covered with a metal plate 

with the 4 corners tied with a string extended to the top & drawn together

for easy lifting.

This plate was then filled with some burning charcoal

to give heat to the top of the cake.

How do you like baking with such an oven?

Starting from getting the stove lit up

and 

the cake whipped up by hand (muscle training),

the chores was tedious.

My hubby told me that

like every family in the village

they also made this Egg Cake when they were young.

His eldest sister, 

Esther,

the baker of the house,

would usually gather them (the remaining 5 siblings)

to help in the whisking of the eggs with a spring whisk

while she got the 'oven' ready!

The eggs did not seem to rise at all

(they were all very young children)

and 

they had to whisk very long time to get it ready.

Not surprising that half way, few of them would sneak out to play.

In fact, some would quietly fled 

when Esther was getting ready the utensils & ingredients.

To bring back the sweet memories

he actually whisked the eggs for me by hand!

3 Ingredients One Bowl Egg Cake

1 cup egg (5 large eggs)

1 cup plain flour ( 110g - I added 1 tsp baking powder)

1 cup sugar (I reduced to 150g)

1) whisk up eggs in a electric mixer

2) gradually add in sugar

3) when the egg mixture comes to ribbon stage, fold in sifted flour

4) stop mixing when no streaks of flour remain. DO NOT OVERMIX

5) pour mixture into a 8" square pan (line bottom with parchment)

6) bake in middle rack of preheated oven 175'C for 30min

7) overturn to cool on wire rack when done

Note:

1. This Egg Cake has a different texture from the sponge cake.

    It is coarse, not so smooth 
2. you can slice it horizontally to put some kaya as filling too