7.11.2007

steamed egg cake

This steamed egg cake is similar to the Fatt kueh except that it does not require the yeast dough mixture. Since orange juice is one of the ingredients, the cake has a unique fruity taste that is absolutely delightful + the cake is super soft because of SP. Light cream in color, they look beautiful when they open up in quadrates on the top with swirls of raspberry.
Ingredients:
Eggs, 3
Sugar, 185g
Hong kong flour, 400g
Orange juice plus water, 190g
Orange zest, 2 Tbsp
double action baking powder, 1 dsp
S.P., 20g

Method:

1. Add the egg and sugar into the mixer ( use an wire whisk). Mix for approximately 2 minutes on medium speed. Add S.P. Sift Hong Kong flour and baking powder together. Fold it into the batter.

2. Add half the amount of water into the batter, beat before adding the rest of the liquid.

3. Continue to beat for 10 seconds until the batter is smooth.Remove from mixer.

4. Line steamer with greaseproof paper. Pour cake mixture in. Use an oiled spatula to cut a "x" on the top. Add raspberry coloring on top. Swirl. Steam over high heat for 25 minutes. Makes 18.

*extra tips:*

1. Use Ice cream soda or orange flavored sprite drink instead of water. It depends on your taste preference. You can also use orange juice for the whole liquid portion.

2. Must use Hong kong flour, not plain flour because yeast dough mixture is not used.

3.It can be baked in a bigger tin instead of small mufin cups.

9 comments:

Anonymous said...

Cherry,

I love your "virtual kitchen"! I tried this recipe, and it was a success. I gotta try the huat kueh recipe in the very near future. Thanks for sharing :)

Anonymous said...

Hi Cherry,

Would you please let me know what is Hong Kong flour? I've tried the recipes using regular flour, but the cake won't rise.

Thanks for your advice :)

Anonymous said...

Hi Cherry,
What is S.P.? and what is dsp? Wanted to try your recipe as i'm interested in steamed cakes.

Fellow Singaporean...

Anonymous said...

Hi Cherry,

Love your sit and would like to try all your steamed egg cake but I can't find the double action baking powder. Can you suggest anything to subsitute? Will baking powder do the work? Thanks

Saysamone said...

Hi, I would like to know where I can get Hong kong flour from and what is S.P? is there any sub. for those ingredients? please let me know i would love to make them.

Anonymous said...

Hi Cherry,

I love all your "virtual kitchen recipes" I would like to know what is "Hong Kong Flour" and S.P. meaning (any secific name for its). Please advise, cause I would to make its. Thanks in advance!!!

Siew Hong said...

Hi Cherry,

Would you please let me know what is S.P.?and dsp ?
I am very keen on making this steamed egg cake

Siew Hong said...

Hi Cherry,

I would like to know what is S.P. and dsp. I am trying on this steamed egg cake on 25.02.2010.Please HELP !!

Blessed Homemaker said...
This comment has been removed by the author.
Disclaimer: All the recipes posted are for my personal references and/or adapted from mentioned instructors or books. They/I reserve the rights to it. Please remember to cite your sources! Thank you.