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):

STEAMED EGG WHITE RAINBOW CAKE

Ingredients

• 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

Methods

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.