06 August 2010

Sweet And Sour Steamed Layer Cake

As a teenager, I could only get to eat this cake during Chinese New Year when I visit my friends. Very difficult to get the recipe at that time. Luckily, a colleague of mine has this recipe and finally I had the chance to make it myself and share it with others too.

My kids love eating haw flakes. They love this cake. Not only they eat it at home but brought it to school too!

Ingredients :

1 cup / 225 gms butter
1/2 cup / 140 gms sugar ( original recipe - 1 cup )
4 large eggs / Grade A ( Egg yolks and whites separated )
1 tsp vanilla essence
3 tbsp condensed milk
1 cup / 110 gms marie biscuits ( finely ground into powder form - sifted twice )
1 cup / 110 gms plain flour } sifted together ( twice )
1/2 tsp baking powder        }
Haw flakes
Few drops of food colouring

Method :

Prepare an 8-inch cake pan. Line bottom of pan with baking paper.

Beat butter and sugar until mixture is smooth and changed in colour.
Mix egg yolks, condensed milk and vanilla essence in a bowl.
Add in the egg yolk mixture into batter. Mix.
Then, mix in the flour and biscuit powder into batter alternately till done.

Beat egg whites till fluffy. ( Need not be beaten till stiff peaks form )
Fold in egg whites into batter.

Bring water in a steamer to boil.
Divide batter into 4 parts. Each with colours of your choice.


Spread 3 to 4 heap tablespoonfuls of batter evenly onto your pan.
Level the batter with a spoon and arrange haw flakes on top.

Steam covered loosely with aluminium foil for 8 to 10 minutes. Increase steaming time as the cake becomes thicker.
Repeat layering of batter and haw flakes and steaming until all batter is used up.

*** I prefer a drier cake, so I placed the cake into a preheated 180c oven for another 8 to 10 minutes after steaming process is done. Allow cake to cool in pan.

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