Friday, 12 October 2012

Steamed Marble Cake

Yield: 1x14cm round cake

2 eggs, room temperature
80g raw sugar
60g low fat milk
1 tsp or 3g olive oil
10g oatmeal
1x10cm orange peel, grated
70g top flour
1/2 tsp baking powder
1 tsp cocoa powder

Use only the orange part of the peel. The white part is bitter.

1. Blend milk, oatmeal, olive oil and orange peel in a food processor for 10 seconds.

Blend milk, oatmeal, orange peel and olive oil
using a food processor or blender.

Finished blending the milk mixture.

2. Mix flour with baking powder using a hand whisk.

Add the baking powder to the flour and mix well.

3. Heat up about 1cm depth of water in a pot.

4. Add eggs and sugar to a clean bowl. Place the bowl over the pot of warm water. Start beating the eggs with an electric mixer at high speed for 1 minute. Then continue to beat for 10 minutes at low speed (or till soft peaks formed when lift up the whisk).

Beat the egg over a pot of warm water.

Beat the egg till soft peak formed.

5. Pour in the milk mixture from 1, and mix well using an electric mixer at low speed.

Add the milk mixture to the egg batter.

6. Sieve in the top flour, in three batches, into the batter. Mix well using a hand whisk after each addition of flour.

Sieve the flour in three batches to the batter.

Scrap the side and bottom of the mixing bowl to ensure no milk is settle below.

7. Line a 14cm round cake tin with baking paper. Pour the batter into the tin leaving about 100ml to mix with the cocoa powder.

Pour the batter into the cake mould

8. After mixing the 100 ml of batter with cocoa powder, pour it over the egg batter in the cake mould in a 'ring' pattern. Use a chopstick running through the cocoa batter a few rounds to create a marble effect.

Pour about 100ml of egg batter to
the cocoa poweder and mix well.
Pour the chocolate batter to the egg batter
in a ring form.

Use a chop stick to run a few rounds
to form the marble pattern.

9. Steam at medium low heat for bout 20 minutes or till cooked.

Place a steamer stand in a pot of hot water, about 1 cm in height.

Preparing to steam.

The steamer cloth is to absorb any
condensed water dripping from the lid.
But it is optional.

9. Cool the cake on a rack before cutting and serve :)

Cooling on a rack.
Cut the cake when cool.

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