I've collected a couple of recipes which I thought may give me something to my liking. Then I found this one, which requires steaming instead of baking. Sounds interesting. I tried it yesterday. Result: Soft, tender crumbs and really moist. It doesn't have the usual crusty top, but the texture of the cake is so good that I really overlooked that bit.
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You'll need:
8" Round/square tin, greased and lined and lightly greased and floured.
Prepare steamer.
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You'll need:
8" Round/square tin, greased and lined and lightly greased and floured.
Prepare steamer.
- 4 eggs
- 125gm castor sugar
- 220gm butter
- 190gm superfine flour (I used cake flour)
- 2 tablespoon sweetened condensed milk
- 1 teaspoon vanilla essence
- 1/2 tablespoon ovalette
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Method:
- Beat eggs, sugar and ovalette till fluffy and thick.
- Sieve flour into egg mixture and fold in well.
- In another bowl, beat butter and condensed milk till well mixed.
- Add in the butter mixture (bit by bit) to the egg mixture and mix well.
- Pour batter, cover pan with alluminium foil and steam for 1 hour.
Optional:
Before steaming >> To make the patterns on top, take 2 tablespoons of batter and mix with 1 teaspoon of chocolate emulco. Mix well. Place in a piping bag. After pouring batter into the cake tin, pipe out lines on the batter. Use a wooden skewer to run through to make patterns.
You may halve the recipe to make a small 5" cake :)
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