WHat's Nuffy Say?

01 September 2011

Egg steam Cake

Kek telur ni dah lama buat
Baking masa bulan puasa, 6 day left before eid masa tu
Kek untuk bekalan adik bawa balik kampung
Saje torai buat kek ni sbb bahan2 macam senang
Resepi pun kopipes dari TheLittle TeoChew
Singaporian cooker..wah boleh gitu..Thanks a lot
i Adore Her recipes and food presentation very much
memang marvelous la

Sila sila sapa nak cuba
* but my cake kan rasa agak tawar kena add more sugar kot
because i use gula kasar yg di blend...hoho..

- 220g eggs excluding weight of shells (about 4 large eggs)
- 210g caster sugar
- 230g cake flour or top flour (sifted 2 or 3 times)
- 1 tsp vanilla extract
- 6 tbsp cream soda or 7-Up or Sprite

1. Whisk the eggs till frothy, then start adding sugar a little by little, to ensure it is well-incorporated. Add vanilla extract and continue beating until the batter becomes very pale, thick and creamy. This takes time, and there is no shortcut. Meanwhile, heat up your wok, pot or steamer until you get a gentle boil. Do make sure it is large enough to fit the cake tin and has ample space for the batter to rise and the steam to circulate.

2. Fold in the flour in thirds, alternating with the soda, and ending with flour. Once there are no streaks of flour, stop.

3. To steam, either pour the mixture into a bamboo steamer lined with greaseproof paper or use a 6 or 7-inch lined baking tin. Pop it into the wok, pot or steamer - then cover - and steam on high for 30mins.

4. Once done, place the cake on a rack and allow to cool before slicing.

*credit to The LittleTeochew's blog owner*

So here's my cake.

Soft,gebu tapi padaatt...rasanya lebih kurang macam kek Apam.
Jenis2 lekat di tekak kalu makan kena sedia air sirap ais...hehehhe
Takpe lepas ni saya akan usaha torai lagi
bagi gebu segebu kek di SINI

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