Wednesday, 19 February 2014

Steamed Vanilla Cereal Cake 蒸麦片蛋糕

I prepared this cake using one 30g 3in1 cereal sachet. I have never expect the cake to rise so well, as this was an ad hoc recipe formulated just to finish up the only 3in1 cereal sachet in my kitchen. Hope this recipe works for my future cereal cake :)

This cereal cake is denser than the usual steamed cake probably due to the cereal content which can absorb more moisture than flour.

Yield: One 14cm round cake 圆蛋糕

2 eggs, separated, room temperature
60g fine sugar

60g milk, room temperature
10g vegetable oil
1/2 tsp vanilla essence 

70g top flour
1/4 tsp baking powder 
30g 3in1 cereal (about 1 sachet)

2粒 蛋,蛋白蛋黄分开
60g 细糖
1/2 tsp 香草精
1/4小匙 泡打粉
30g 3合1 麦片 (大概1包)


1. Line a 14cm cake tin with parchment paper. Set aside.

2. Mix flour, baking powder and 3in1 cereal using a hand whisk.
用打蛋器将面粉, 泡打粉和3合1麦片搅匀。

3. Blend milk, oil and vanilla essence in a bowl. Set aside.
将牛奶, 油和香草精倒在一小碗中混均

4. Beat egg whites in a clean and grease free mixing bowl at medium high speed using an electric mixer till frothy. This takes about 1 minute.

5. Reduce the mixer speed to low and add in the sugar in three lots. When the sugar is well incorporated to the batter, adjust the mixer speed to medium high, and beat the egg white batter for about 1 to 2 minutes, or till soft peaks formed.

6. Add in egg yolks, one at a time, to the egg white batter and mix well.

7. Start to boil a small pot of water, to be ready for steaming the cake later. Place a steamer rack in the pot too.

8. Add in the flour mixture from (2), one third at a time, to the batter using the whisks removed from the electric mixer. 
Stir the batter in clockwise and anti clockwise direction alternatively, to prevent build up of gluten which will result in a harder cake.
Stop mixing once no flour can be seen. 
Stirring clockwise顺时钟搅拌
Stirring anti clockwise逆时钟搅拌

9. Pour the milk mixture from (3), in three additions to the batter and mix using the whisks.
Similarly, try to mix the batter with minimum mixing time.

10. Finally, use a spatula to scrap the side and bottom of the mixing bowl to ensure no unmixed milk and flour is settle below.

11. Pour the batter in small portions to the cake tin. Lightly tap the cake tin after each pour to get rid of trapped air.

12. When the water starts to boil, place the cake tin into the pot and heat at medium high temperature for 14 minutes.
Lower the heat to medium low and continue to steam for another 8 minutes. 

13. Insert a thin stick into the centre to test whether the cake is thoroughly cooked.

14. Transfer the cake with the tin to a wire rack to cool for 5 minutes.

15. Remove the tin and allow the cake to cool to room temperature.

16. Cut and serve :)
切片享用 :)

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