Friday, April 3, 2009

Steamed Egg White Rainbow Cake

Finally I baked something after the long "holiday" from baking... I was "thread-hopping" in KC last night, and I stumbled on this cake recipe posted by zurynee, EGG WHITE RAINBOW CAKE.

Well, I've to admit that it's the beautiful picture of the cake that caught my attention, I was quite shock to see the picture because it's simply tooooo beautiful, with so many colours and the pattern created... Amazing I would say, but I was in for another shock! The amount of egg whites required!

Nah, not 100g, not 200g, not 300g, definitely not 400g... BUT 500g of egg whites! Gosh, that's quite a fair bit.. But reading on the posts by those forumers that tried this cake, 98% gave raving reviews and most of them yield beautiful cakes too, so I was like being tempted to try it out too..

I was curious on how to creat the patterns, so I read on the methods.. Looks simple enough.. So yes, SET, I decided on making this cake.

TADA..!! Present you a picture of cake before steaming.. My sister and I was like "goo goo ga ga" over the beautiful swirls..

There's a total of 6 colours in this cake..
  • Rose Pink
  • Apple Green
  • Egg Yolk Yellow
  • Brown (Coffee Emulco, instead of chocolate emulco)
  • White (Actually I just left it plain)
  • Cherry Red

Of which I concluded that Cherry Red and Rose Pink are quite similar in colour.. Take note of it, so next time shall omit either 1 of them.

This is the look of the cake after steaming.. It rise up till quite high, but kind of like shrink back a little after I took it out of the steamer. Maybe I should left it to sit in the steamer instead of exposing it straight away to the cold air?? (Any experts out there care to advise??.. Much much appreciated!)

Hey Hey, this is the picture I wanted or rather waited to present to all of you.. Check out the beautiful pattern!! Alright, please please ignore the crack in the middle and the ugly sides..

I'm super duper impatient, I release the springform pan almost immediately after removing the cake from the steamer, and I was literally banging the cake here and there... That's explains the ugly sides.. (I handle the cake VIOLENTLY!) Hiak Hiak Hiak.. =p

Nevermind the blurred picture, cracked cake.. The cake is still pretty (in my eyes) and did I ever mentioned that the cake is AWESOME-ly SUPER-ly DUPER-ly YUMMYYY and SPONGY?????? Just give me a Humongous slice of this cake and a cup of hot coffee, trust me.. I'll be a happy girl for the whole day!

It has a egg-y taste, nice fragrance from the vanilla essence, and a comforting smell from the coffee emulco used.. I'm in love with this cake.. TOTALLY!!

But my dad commented that next time round I should just make a plain + coffee one (i.e white and brown colour ones).. Then it strikes me that it'll become a ZEBRA CAKE!

Well.. It's hard not to fall in love with this cake right??

FYI, this cake is quite big in size, and now, there's only 2 slice left in the container! I've reserved a slice for B.. How can I miss out his share of this lovely cake??

Sharing with you the recipe (with my variations):


  • 500g egg whites
  • 60g evaporated milk
  • 1 tbsp vanilla essence
  • 150g melted butter (I replaced with 100g corn oil)
  • 225g castor sugar (I used only 100g)
  • 300g top flour
  • 1 tbsp ovalette
  • 1/2 tsp Colouring of your choice (I use 6 diff colours)
  • 1 tbsp coffee emulco (considered as 1 colour)
  • Pinch of salt

  1. Beat egg whites at high speed. Add in sugar bit by bit once the egg whites turns bubbly. Continue beating till soft peaks.
  2. Add in sifted flour, milk, ovalette, vanilla essence and salt. Continue mixing (Use electric mixer).
  3. On low speed, mix in the corn oil/ melted butter and mix till well blended.
  4. Divide batter into equal parts (depending on the no. of colours you've). Add one colour to each portion of batter and mix well.
  5. Add coffee emulco into 1 portion of the batter as well.
  6. Grease a baking tin with melted butter (I did not do so as I was using non-stick pan). Scoop 1 tbsp of batter (1st colour) into the center of the baking tin, continue with another colour (2nd colour) onto the 1st colour. Continue with all the colours and repeat the process till finish.
  7. Bang the cake thrice on table top to eliminate air bubbles trapped within. Swing the cake pan from side to side gently. (This creats the wavy effect).
  8. Steam the cake on high heat for 30mins or till cake is done.

Original recipe available here.

PS: In case some of you are interested, I use 18 medium eggs to get 500g egg whites.


Passionate About Baking said...

Hi Carrie,
Your steamed egg white rainbow cake is so pretty! It is consistently beautiful from before baked, to bake, to cut! Well done young lady! ;) Makes me itchy to wanna try it too!

Carrie said...

Hi Passionate Baker,

Hehe, Xie Xie! Thanks for the compliment! Go try it too, i've so much fun adding and playing ard with the colour batter!


Diana Novita said...

"It rise up till quite high, but kind of like shrink back a little after I took it out of the steamer"

Hi..Hopefully I can help you, Carrie..
Some experts tell me that it is because of over mixing. Don't mix too long, it will produce too much aeration. That's why it will rise quite high at first but then shrink after we get it out of the heat.

Carrie said...

Hi Diana Novita,

Oh I see.. Thanks so much for the pointers! It's really helpful! I'll keep in mind, next time round I attempt the same cake I'll cut down on the mixing time!


youfei said...

Hi Carrie,

this looks soooo pretty!

I'd die to try it..but a little hmm "put off" by the no. of whites. Wait till I think of how to use the yolks hehe..

Anyway, after you whip the egg whites till soft peak, do you leave the mixer running at the same speed when adding in the flour? or switch to low speed?


Carrie said...

Hi Youfei,

Yes me too.. At first I see the amt of whites I nearly faint.. But too pretty to resist lah.. haha!

I leave the mixer on at a lowest speed, then after everything is slightly incorporated in, then I on it to med speed to mix it.

Hope this helps!


cherry potato said...


It's awesome!!

Carrie said...

Hi Cherry Potato,

Thanks for the kind words!


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chumpman said...

Wow, really beautiful cake, Carrie. Only 2 slice left in the container ? One for your B, another one for me, please ! Swing the cake pan from side to side gently, that's how wavy effect creats ? Interesting, good work !

Carrie said...

Hi Chumpman,

Hehe, okie! Nah! Catch!! *Thrown a pc of cakie over!!*

Haha!! Yeah, I've so much fun making this cake.. Tho it's quite tiring having to add the coloured batter layer by layer.. The waves so preetty right.. I like this cake v.much! Hee!


Faye fly said...

wowwow tis one really cool !!! u bake a really lovely cake ^^

Carrie said...

Hi Faye Fly,

Thanks faye! Maybe you should bake one too and enjoy the process!


Sharon said...

Hi Carrie,
Your cake looks fabulous. I noticed it's steamed and not baked? Do you mean it's done the way we steam eggs in the wok? It is possible to bake in over?

Carrie said...

Hi Sharon,

Yah, just place it into the steamer/wok, and steam it.

I'm not sure if baking it is alright or not, but i suggest steaming it as steamed cakes are generally spongy-ier, and softer.


Ausii said...

Hi Carrie,

i was searching for the recipe for steamed cake and i stumbled upon your blog. your cake is sooo cute!

im planning to make this cake for my boyfriend's birthday and i have couple of questions regarding the cake;

you didnt use the sugar as directed from the recipe. how was the sweetness of the cake when you use only 100gr of sugar?

is it okay if i use the whole egg including the yolk because on the other web i saw another recipe that includes the yolk and it said that the yolk can add fluffiness to the cake. is that right?

thank you very much! :)

Carrie said...

Hi Ausii,

Regarding the egg yolk issue, actually I'm not too sure about it, so I can't provide much help.

As the cake I've made is quite fluffy as well, and im not too such if additional of yolk is alright or not, and as my family don't like sweet stuffs, so 100g of sugar is ok for us.. Maybe you would like to use 150g, as i think 225g of sugar is too much. =)

Hope that helps and hope your boyfriend likes the cake! =)