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Thursday, 17 September 2015

Steamed Nutella Swirl Cake 蒸榛子酱纹蛋糕


A light and soft steamed cake added with delicious Nutella hazelnut spread. Simple ingredients, ready in less than 20 minutes of steaming :)

Yield: One 14cm round cake

Ingredients:

75g top/cake flour
1/8 tsp baking powder 

50g fresh milk, room temperature
15g condensed milk
10g vegetable oil

2 egg whites, room temperature
60g fine sugar
2 egg yolks

2 tsp Nutella 

材料
2粒 蛋,蛋白蛋黄分开
60g 细糖
50g鲜奶
15g炼奶
10g食油
75g低筋面粉
1/8小匙 泡打粉
2 茶匙 榛子酱

Directions

1. Line a 14cm round cake pan with parchment paper. Wrap the base with aluminum foil if you are using a removable base pan.


2. Mix top/cake flour with baking powder. Set aside.


3. Mix fresh milk, condensed milk and oil in a small bowl. Set aside to return to room temperature.
If you are using cold ingredients to prepare, you may have to extend the steaming time.


4. In a clean and dry stainless steel mixing bowl, beat egg white till frothy. Add in fine sugar in three batches, beat at medium high speed, till firm peaks formed. Towards the end of the whipping, gradually reduce the speed to low.


5. Add in the egg yolk, one at a time. Whip till the pulled up batter can stay on the batter for more than than 5 seconds.


6. Add in the flour mixture (2) and milk mixture (3) in alternate sequence. Starting with flour and end with flour. 
Do not over mix the batter, or you'll end up with a tough cake.




7. Add Nutella and about 1/3 of the batter from (6) into a small bowl and mix well.




8. Pour the milk batter into the prepared cake pan first. 

Pour the Nutella batter into 2 to 3 spots over the milk batter.

Pour milk batter onto the Nutella batter, follow this sequence till both batters used up.

For the final layer, pour the milk batter to the middle, and drizzle the Nutella batter in a few spots.

Finally, run a chopstick, touching only the surface layer, to draw the swirl pattern.

Bang the cake pan against the work top to get rid of trapped air parcels.


8. Steam the batter in a pre-heated pot of water at medium high heat for 5 minutes. Then reduce the temperature to to low, and steam for about 13 to 15 minutes, or till an inserted cake tester came out dry.


When the cake starts to plateau, lower the heat and continue till the cake is cooked.


The cake is ready when an inserted cake tester came out dry.


9. Remove the cake from the pot, drop it from a height of about 5cm to a kitchen  cloth, and let the cake cool down in the pan for 5 minutes.


Remove the cake from pan, and let it cools down on a wire rack.


10. When the cake has cooled down, slice and enjoy :) 





13 comments:

  1. Hi sis, i tried but my cake never rise..y??😭😭

    ReplyDelete
    Replies
    1. Oh, so sorry to know that 😳 At the moment, I can only think of two reasons. The egg was not well whipped, and the air bubbles burst during mixing. So the cake loss those leavening power during steaming.
      Another reason could be - your cake may have been over-steamed. If the cake was over-risen during steaming, it'll shrink tremendously during cooling off which may resulted in a flat cake.
      Hope ai can help you more 😊

      Delete
  2. I guess is the cake not well whipped ...how long u whip the egg yolk batter?using low speed or medium speed?

    ReplyDelete
    Replies
    1. If your mixing bowl is non-metal, you may have problem in whipping up the egg white before adding in the egg yolk. If your egg white is well beaten to firm peak stage, you shouldn't need to whip the yolk batter for very long. I usually would use medium speed , then lower to low speed at the final minute 😊

      Delete
  3. I think i hv no problem in whipping up the egg white because i always bake chiffon cake. I knew the firm peak stage. But i whipped the egg yolk quite long to get the pull up batter to stay on the batter for 5sec..i did do the steam马来糕 once but also cannot rise.so must b something wrong. I will try again until successful because my family really like steam cake. 😊

    ReplyDelete
    Replies
    1. So sorry I can't give you a good advice on how to keep the batter firm after adding the yolks. Usually if the meringue is firm, then the egg batter will stay this way after adding the yolks. Hope you'll find a good solution soon 😊

      Delete
  4. Hi sis don said that..u helped me a lot..i tried again just now..the height is only 3cm..haha..but better than first time..this time i shorten the egg yolk whipping time

    ReplyDelete
    Replies
    1. Hi Weiwei, happy to be able to help :) Agree, the mixing time for the yolk is not very long, maybe less than a minute, as long as the beaten egg can stand more than 5 seconds should be sufficient :)

      Delete
  5. Goh, can I add baking powder to this?

    ReplyDelete
    Replies
    1. Ho kristina, yes, the baking powder is added to the flour at step (2) before adding to the batter :)

      Delete

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