Pork Floss Steamed Cake 肉松蒸蛋糕

记得第一次做的肉松海绵蛋糕爸爸吃了赞不绝口，翻看记录，那竟然是今年4月份的事了。休假在家等待D放工回家一起回去探望爸爸妈妈时，我决定再做这款爸爸爱吃的蛋糕带回去给爸妈吃。

这回我想用蒸的蛋糕体，妈妈很爱吃蒸鸡蛋糕，我这么做就可以一举两得。翻找蒸鸡蛋糕的食谱，让我发现这个在《孟老师的100道小蛋糕》里的清蒸柠檬蛋糕，我选用了这个食谱，把食谱里的柠檬汁换成了豆奶。

这个蛋糕的口味很清爽，加上咸咸甜甜的肉松，百吃不腻。晚上把蛋糕带回家，到隔天中午蛋糕就被我们吃光光了。我唯一不喜欢的是蛋糕有点松散的组织，不知道是配方的问题，还是我做得不好（我怀疑可能是鸡蛋打发不够，又或者是鸡蛋还没完全回到室温我就开始打发）。

Ingredients:
(A)
250g eggs (about 5 eggs)
170g castor sugar
(B)
190g low protein flour (cake flour)
½ tbp + ¼ tsp baking powder
(C)
3 tbsp soya milk/ milk
3 tbsp vegetable oil (I used canola oil)
(D)

Adequate pork floss/ chicken floss

Method:
1) Line a 20cmx20cm cake pan with baking paper. Combine and mix (C) together.
2) Beat (A) with an electronic mixer. Start at low speed then change to high speed beat until the mixture turns pale and thick (lift up the beater, the drip will stay visible for a while on the mixture, see here). Change to low speed and beat for about 1 min.
3) Sift in (B) and add (C) to the egg mixture, use a spatula or hand whisk to mix till well combined. Rest for 10 mins.
4) Pour half of the batter into the cake pan, steam with high heat for 10 mins with boiling water.
5) When done, sprinkle (D) on top and pour the remaining batter, steam with high heat for another 10 mins.

Note:
If the egg mixture is beaten to the right stage, after adding flour, the flour will not sink immediately.