Plain cake 鷄蛋糕

Ingredients:

Eggs x 6 - separate egg whites and egg yolks to 2 bowls
Flour 100g - sifted
Unsalted butter 100G
Milk 200g
Vanilla essence - 2 tsp
1 square cake tin tray
1 bigger tin tray which can fit the square cake tin inside and with space to pour in some water

How to Make:

1. Preheat oven to 150'C.

2. Heat up butter with milk in a pot until mixed evenly  and around 50'C. Remove from heat.

3. Add butter mixture to the sifted flour and whisk until smooth.

4. Add eye yolk to the butter and flour mixture one by one and whisk until smooth. Then add 2 tsp vanilla essence and mix well.

5. Whisk the egg whites in another bowl until it looks like meuringe like, i.e. when holding the whisk, the egg white mixture can hold.

6. Pour the egg pour mixture to the whisked egg white bowl slowly and mix them well.

7. Pour into the square tin tray lined with baking paper. smooth up the top and bang against table top to ensure all air bubbles come out from the mixture.

8. Put the square tin tray to the bigger tin tray. Add water of around 80'C to the bigger tin tray until it is around 1-2cm high.

8. Carefully put inside oven and bake for 1 hour until top is golden.

Rest in room temperature and enjoy with your favourite cup of tea or coffee.