Puto Cake Recipe with Cream Cheese and Salted Egg

In a large bowl, sift together the flour, sugar, baking powder, and salt three times. 

Create a well in the center. Pour water and vanilla flavoring into the center. Mix until just combined. (Do not overmix.) Set aside.

Using a stand mixer or electric mixer, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar. Beat until it reaches the meringue stage (glossy, stiff peaks).

Add the meringue to the batter in three batches. Use a large spatula, cutting into the center and then folding the batter over the meringue until just mixed.  

Pour mixture into greased 9"X3'-inch round pan. Top with cream cheese and salted egg. Sprinkle with sugar.  

Boil water for steaming. Put the pan in the steamer. Cover the steamer with a cloth covering the cover. Steam for 25 to 30 minutes or until the puto is cooked through. Remove and let cool until warm before serving. 

NOTE: Puto cake can be baked, too. Preheat oven to 300 degrees F (150 degrees C) and bake puto cake for 30 to 45 minutes or until top springs back when touched.

BASICALLY BETTER is a recipe series that features a well-loved and familiar dish elevated with an added ingredient or an ingredient swap.