Traditional steamed egg cake :)

蒸鸡蛋糕材料
1.鸡蛋 200g
2.糖 230g
3.水仙面粉 230g
4. 7-up汽水 75g

做法：
1) 用高速把鸡蛋打至起很多泡
2) 慢慢加入糖打至浓稠松白, 关闭电源
3) 分3次把水仙面粉加入拌均
4) 加入汽水拌均
5) 把面糊倒入已铺上玻璃纸的20cm圆型竹笼里9分满
6) 在面糊上洒上十字形的糖纹
7) 大火蒸30分钟

Traditional Sponge Cake

Ingredients：
1. Egg 200g
2. Sugar 230g
3. Hong Kong flour 230g
4. 7-up 75g

Method:
1) Use high speed beat eggs till fluffy
2) Add in sugar gradually and continue beating till well- blended, turn off the power
3) Fold in the flour in 3 portions
4) Add in Ingredients C and mix well
5) Pour mixture into 20cm round bamboo basket lined with glass paper till 90% full
6) Sprinkle a handful of sugar such that it forms a cross on the surface of mixture
7) Steam over high heat for half an hour

http://ohbin.blogspot.sg/search/label/Kuih%20中式糕点