Salted Egg Cake by @arianna.kitchen

1h20

8 servings

🌾

500 g

Moist cake flour mix

💧

100 ml

Water

🍦

2 tsp

Vanilla essence

🥚

4

Eggs

🫗

200 ml

Oil

🥚

4

Salted egg yolks

🥚

2 tbsp

Salted egg powder

🍬

2 tbsp

Sugar

🍮

1 tbsp

Custard powder

🌽

1 tsp

Cornstarch

🥛

1 tbsp

Milk powder

🥛

250 ml

Fresh milk

🧈

1 tbsp

Butter

🧴

Yellow food coloring

  1. Mix
    • Eggs
    • Oil
    • Water

    Add the eggs, oil, water and vanilla essence together with the cake flour mix.

  2. Mix
    • Moist cake flour mix (3 in 1)

    Mix until combined, adding the flour little by little.

  3. Blend

    Blend the batter for 4 minutes until it rises and thickens.

  4. Pour

    Pour the batter into a 6 or 7 inch cake tin.

  5. Steam

    Cover the tin with aluminum foil and steam for 40 minutes.

  6. Boil
    • Salted egg yolks

    Boil the salted egg yolks, then bake them at 180 degrees for 20 minutes to make the crumble.

  7. Combine
    • Cornstarch
    • Sugar
    • Eggs

    Combine the cornstarch, sugar, custard powder, salted egg powder, milk powder and fresh milk, and stir.

  8. Add
    • Yellow food coloring

    Add a little yellow food coloring and stir without turning on the heat yet.

  9. Cook

    Cook over heat, stirring continuously until the sauce thickens.

  10. Add
    • Butter

    Add the butter and stir it into the sauce.

  11. Pour
    • Eggs

    Pour the salted egg custard sauce over the cooled steamed cake.

  12. Sprinkle
    • Salted egg yolks
    • Eggs

    Sprinkle the salted egg crumble on top and serve.

Salted Egg Cake by @arianna.kitchen

1h20

8 servings

🌾

500 g

Moist cake flour mix

💧

100 ml

Water

🍦

2 tsp

Vanilla essence

🥚

4

Eggs

🫗

200 ml

Oil

🥚

4

Salted egg yolks

🥚

2 tbsp

Salted egg powder

🍬

2 tbsp

Sugar

🍮

1 tbsp

Custard powder

🌽

1 tsp

Cornstarch

🥛

1 tbsp

Milk powder

🥛

250 ml

Fresh milk

🧈

1 tbsp

Butter

🧴

Yellow food coloring

Preparation Steps

  1. Step 1/12

    Add the eggs, oil, water and vanilla essence together with the cake flour mix.

    🥚Eggs
    🫗Oil
    💧Water
    🍦Vanilla essence
    🍰Moist cake flour mix (3 in 1)
    🥣Mixing bowl

  2. Step 2/12

    Mix until combined, adding the flour little by little.

    🍰Moist cake flour mix (3 in 1)
    🥣Mixing bowl
    🥄Whisk

  3. Step 3/12

    Blend the batter for 4 minutes until it rises and thickens.

    🥣Mixing bowl

  4. Step 4/12

    Pour the batter into a 6 or 7 inch cake tin.

    🍰Cake tin

  5. Step 5/12

    Cover the tin with aluminum foil and steam for 40 minutes.

    🍰Cake tin
    🧻Aluminum foil

  6. Step 6/12

    Boil the salted egg yolks, then bake them at 180 degrees for 20 minutes to make the crumble.

    🥚Salted egg yolks
    🍲Saucepan
    🍳Baking tray

  7. Step 7/12

    Combine the cornstarch, sugar, custard powder, salted egg powder, milk powder and fresh milk, and stir.

    🌽Cornstarch
    🍬Sugar
    🍮Custard powder
    🥚Salted egg powder
    🥛Milk powder
    🥛Fresh milk
    🥣Mixing bowl
    🥄Whisk

  8. Step 8/12

    Add a little yellow food coloring and stir without turning on the heat yet.

    🧴Yellow food coloring
    🥣Mixing bowl
    🥄Whisk

  9. Step 9/12

    Cook over heat, stirring continuously until the sauce thickens.

    🍲Saucepan
    🥄Whisk

  10. Step 10/12

    Add the butter and stir it into the sauce.

    🧈Butter
    🍲Saucepan
    🥄Whisk

  11. Step 11/12

    Pour the salted egg custard sauce over the cooled steamed cake.

    🍰Cake tin

  12. Step 12/12

    Sprinkle the salted egg crumble on top and serve.

    🥚Salted egg yolks

Composition

Ingredients

Types

Baking, Liquid, Flavoring, Eggs, Fats and Oils, Sweeteners, Starch, Dairy, Additives

Ingredients

Moist cake flour mix, Water, Vanilla essence, Eggs, Oil, Salted egg yolks, Salted egg powder, Sugar, Custard powder, Cornstarch, Milk powder, Fresh milk, Butter, Yellow food coloring

Notes

Moist cake flour mix (instant 3-in-1 moist cake flour mix, 3 in 1), Water (for the cake batter), Vanilla essence (for the cake batter), Eggs (grade A, about 200g total), Oil (for the cake batter), Salted egg yolks (yolks only, boiled then baked for the crumble), Sugar (for the sauce), Custard powder (for the sauce), Cornstarch (for the sauce), Milk powder (for the sauce), Butter (for the sauce), Yellow food coloring (a little, amount not given)

Allergens

Gluten, Eggs, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-Free

Calories

420 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 38g, Fat: 27g, Fiber: 0.5g, Sugars: 20g

Nutritional Information

Minerals

Sodium: 480mg, Calcium: 90mg, Iron: 1.2mg

Vitamins

Vitamin A: 180mcg, Vitamin D: 1mcg, Vitamin B12: 0.5mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 20 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

Mixing bowl, Whisk, Cake tin, Aluminum foil, Saucepan, Baking tray

Appliances

Blender, Steamer, Oven, Stove

Type

Type

Type Of Dish

Dessert

Occasions

Everyday Treat, Celebration

Origin

Source

Platform

instagram

Original Creator

@arianna.kitchen

Origin

Cuisine

Malaysian

Geographic

Malaysia, Southeast Asia

Various

Aspect

Texture

Moist, Creamy, Soft, Crumbly

Flavors

Salty-sweet, Savory, Sweet, Creamy, Custardy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigerated : 2-3 days (store in an airtight container,keep chilled due to custard sauce and egg content), freezer : 1 month (freeze the plain steamed cake only without sauce,thaw in fridge before adding fresh sauce and crumble)