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Egg Cake

Egg Cake recipe image
This traditional Egg Cake is a moist, dense sponge that relies on the rich flavor of beaten eggs and a hint of butter for its texture. Unlike fluffy American cakes, this steamed variety has a unique, custard-like consistency that pairs beautifully with tea or coffee. The optional addition of brandy adds a sophisticated warmth, making it perfect for afternoon treats or simple dessert occasions. It&# 226;ÂÂs an easy, old-fashioned bake that requires no oven, just a pot of simmering water. The result is a comforting, golden cake that feels indulgent yet simple, showcasing the pure taste of quality eggs and sugar. It is a wonderful way to enjoy a nostalgic treat without the hassle of complex baking techniques.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 712.5
Dietary: Vegetarian
Description
This traditional Egg Cake is a moist, dense sponge that relies on the rich flavor of beaten eggs and a hint of butter for its texture. Unlike fluffy American cakes, this steamed variety has a unique, custard-like consistency that pairs beautifully with tea or coffee. The optional addition of brandy adds a sophisticated warmth, making it perfect for afternoon treats or simple dessert occasions. It&# 226;ÂÂs an easy, old-fashioned bake that requires no oven, just a pot of simmering water. The result is a comforting, golden cake that feels indulgent yet simple, showcasing the pure taste of quality eggs and sugar. It is a wonderful way to enjoy a nostalgic treat without the hassle of complex baking techniques.
Ingredients
  • 2 Dozen Grade A eggs
  • 6 Oz. butter or margarine
  • 6 Oz. sugar (castor preferred)
  • 3 Eggs, well beaten
  • 1/4 Gill (2 good tbsp.) brandy (optional)
  • 8 Oz. plain flour
Directions
  1. 1
    Preheat a large saucepan with a tight-fitting lid with about 2 inches of water, bringing it to a gentle simmer.
  2. 2
    Grease a 9-inch round cake tin or a heatproof bowl that fits inside your saucepan.
  3. 3
    In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
  4. 4
    Gradually beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
  5. 5
    If using, stir in the brandy.
  6. 6
    Sift the plain flour over the egg mixture.
  7. 7
    Gently fold the flour into the batter using a spatula until just combined; do not overmix to maintain a tender texture.
  8. 8
    Pour the batter into the prepared tin.
  9. 9
    Cover the tin tightly with aluminum foil to prevent water from dripping onto the cake.
  10. 10
    Carefully place the tin into the simmering water in the saucepan.
  11. 11
    Cover the saucepan with its lid and steam on low heat for approximately 45 minutes, or until a skewer inserted into the center comes out clean.
  12. 12
    Remove the tin from the water and let the cake cool in the tin for 10 minutes.
  13. 13
    Turn the cake out onto a wire rack to cool completely before serving.

Nutrition Facts

Servings 8 servings

Amount Per Serving
Calories 712.5kcal
% Daily Value *
Total Fat 35.4g55%
Saturated Fat 11.1g56%
Cholesterol 186.5mg63%
Sodium 499.4mg21%
Total Carbohydrate 86.5g29%
Dietary Fiber 1.5g6%
Sugars 43.3g
Protein 12.3g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: egg cake, steamed cake, sponge, brandied, british, tea time, dessert, easy, classic, baking, sweet, flour, butter, sugar, eggs, steam, homemade, traditional, afternoon tea, moist
Read it online: https://www.chefs-mate.com/recipe/egg-cake-58/