The correct way to steam egg cake is as follows:

Materials: 150-160g of low gluten flour (sifted), 6-7 eggs, 200g of sugar, 1 tsp of baking powder, 1 tbsp of cooking oil.

Steps:

1. Separate the egg white and egg yolk.

2, mix the sugar and egg white at low speed for 2-3 minutes until dissolved, then mix at high speed for 5-6 minutes until neutral foam.

3. Reduce the mixer to low speed and add the egg yolks one by one.

4: Sift together the low gluten flour and baking powder.

5. Gently fold the flour into the egg whites three times with a rubber spatula, working from the bottom to the top as much as possible.

6. Add 1 tablespoon of cooking oil and mix well.

7. Line a bamboo basket with parchment paper, and add water to the steamer basket to bring it to a boil. Pour the cake batter into the bamboo basket and shake it vigorously on the table to get out the big bubbles.

8: Steam the cake in a pan over high heat for 30 minutes.

9. Do not remove the lid immediately after steaming, wait for five minutes to cool down and cut the cake into pieces.