Steamed Soya + Palm Sugar Sandwich Cake 蒸豆浆椰糖蛋糕

A nice and soft cake with very subtle flavour. The main ingredients used, which are soya milk and palm sugar/gula melaka, have very mild flavours. The steamed cake allowed the soya milk to keep its flavour well. The kaya jam and palm sugar ermine cream enhanced the cake not only in look, but also it's taste 😋💖

Yield: one 13cm round cake

Palm Sugar Ermine Cream

Ingredients
10g palm sugar granules
10g warm water
6g top/all purpose flour

20g water

60g cold whipping cream
7g icing sugar


Directions

1. Dissolve 10g palm sugar granules in warm water. Followed by top flour. Let the mixture stands for about 2~3 minutes to let the flour totally absorbed the liquid.

Add in the 20g of water and mix well.

2. Heat over low heat, and stir constantly, till the mixture thickens into a palm sugar roux/paste.

This is the final consistency of the palm sugar roux.

3. Loosely cover with cling wrap. Let the palm sugar roux cool to room temperature before refrigerate it till needed.

4. Keep a tall mixing cup and whisk in the freezer for about 20 to 30 minutes before use.

5. Pour whipping cream into the cold mixing cup and let the cup stands on an ice pad.

6. Whisk the cream till reaching almost soft peak stage, using the "Turbo" speed of an handheld blender. The process took about 90 to 120 seconds.

Add in the icing sugar.

Continue to whisk at "Turbo" speed till the cream starts to thicken. Reduce the speed to "4 to 5" on the speed dial, and continue to whisk till reaching firm peak stage.

Do not over-whip the cream! Or, it will turn into butter and whey.

7. Mix the whipped cream with the cold palm sugar roux. Cover palm sugar ermine cream with a cling wrap and refrigerate in the "Soft Freezing Compartment" or normal refrigerator. The Soft Freezing Compartment keeps the cream at -3 to -1℃ without freezing it.

Soya Milk Steamed Cake

Ingredients
Using 55g Omega 3 & 6 eggs
All ingredients in room temperature

50g soya milk lightly sweetened
10g condensed milk
10g rice bran/mild flavor vegetable oil

2 egg whites
Pinch of salt
50g caster sugar
2 egg yolks

70g top/cake flour


Filling + Topping
40g low sugar kaya
1/2 tsp hot water

all the above palm sugar ermine cream

Some sucanat granules, optional

Directions

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

2. Mix soya milk, condensed milk and rice bran oil in a cup. Set aside.

3. In a dry, clean and oil-free mixing bowl, beat egg whites will frothy. Add in a pinch of salt and 1/3 of the 50g sugar, continue to beat till almost firm peak. Add the remaining sugar gradually in the course of whisking the egg whites.

4. Gradually add in the egg yolks, one at a time. 

Continue to whisk till reachng ribbon stage.

5. Fold in the flour and soya milk mixture from Step 2 following the sequence of
      1/3 Flour ⏩ 1/2 milk ⏩ 1/3 flour ⏩  1/2 milk ⏩ 1/3 flour

Sieve and mix in 1/3 of the top flour,

Followed by 1/2 of the soya milk mixture.

Finally, use a spatula to give a more thorough mix ensuring no flour or liquid settle at the bottom of the mixing bowl.

6. Pour the batter into the lined cake pan. Bang against the work top to level the top and get rid of trapped bubbles.

7. Steam in a pot with about 100ml water bring to a light boil at medium-low heat. Steam for about 5 minutes. Lower the heat to low and continue to steam for about 13 minutes.

Turn off the heat, without opening the lid, let the cake stays in the pot for 2 minutes.

End of steaming.

Test the cake with a cake tester.

Lift out the cake with the cake pan from the pot, and drop it from a height of about 10 cm to a kitchen towel thrice.

Let the cake rest in the pan for about 3 minutes.

Remove the cake from the cake pan and let it cool down to room temperature before refrigerate for about 1 hour.

8. Add about 1/2 tsp of hot water to the kaya jam. Set aside.

9. Pull down and trim the parchment paper.  Cut the cake into 3 layers.

Spread 1/2 of the kaya jam,

followed by the palm sugar ermine cream over the first layer.

Repat the step for the second layer 

Finally, apply only the palm sugar ermine cream yo the top the cake.

Sprinkle some sucanat (= sugar cane natural) granules over the top.

Keep the cake in the fridge for about 5 hours before cutting.

10. Cut and enjoy it cold 😋

Steamed Strawberry Sandwich Cake

A soft and yummy steamed strawberry cake sandwiched with same flavour ermine cream and fresh strawberry slices.  Fresh strawberry puree cannot give the cake a nice pinkish colour, so I have no choice but to add a little Christmas Red to the batter. Does the plain steamed cake looks lovely after all the "make up"? 😍


Yield: one 13cm round cake
Pan size: 14 cm round cake pan
I bought the cake pan from Daiso.
Special ingredients: strawberry flavoured milk and fresh strawberries from Korea. No restriction to use other origins milk and strawberries 😆

Strawberry Ermine Cream

Ingredients
6g top/all purpose flour
30g strawberry flavoured milk

Directions
1. Mix top flour and strawberry milk into a smooth mixture.

2. Heat over low heat, and stir constantly, till the mixture thickens into a strawberry roux/paste.

3. Loosely cover with cling wrap. Let the strawberry roux cool to room temperature before refrigerate it till needed.

4. Keep a tall mixing cup and whisk in the freezer for about 20 to 30 minutes before use.

5. Pour whipping cream into the cold mixing cup and let the cup stands on an ice pad.

6. Whip the cream till reaching almost soft peak stage, using the "Turbo" speed of an handheld blender. The process took about 2 to 3 minutes.

Add in the icing sugar.

Continue to whip at "Turbo" speed till the cream starts to thicken. Reduce the speed to "4 to 5" on the speed dial, and continue to whip till reaching firm peak stage.
Do not over-whip the cream! Or, it will turn into butter and whey.

7. Mix the whipped cream with the cold strawberry roux. Cover strawberry ermine cream with a cling wrap and refrigerate at the "Soft Freezing Compartment" or normal refrigerator. The Soft Freezing Compartment keeps the cream at -3 to -1℃ without freezing it.

Strawberry Steamed Cake

Ingredients
Using 55g Omega 3 & 6 eggs

All ingredients in room temperature

50g strawberry milk

10g condensed milk

A little Christmas Red food coloring

10g rice bran/mild flavor vegetable oil

2 egg whites

Pinch of salt

50g caster sugar

2 egg yolks

70g top/cake flour

Filling

4 fresh strawberries, optional

Strawberry ermine cream from above

Directions
1. Line a 14cm round cake pan with parchment paper. Set aside.

2. Rinse and hull strawberries, and cut into slices. Set aside in the fridge till needed.

3. Mix strawberry milk, condensed milk, a little red food coloring, and rice bran oil in a small cup. Set aside.

4. In a clean, dry and oil-free mixing bowl, beat egg whites with fine salt and caster sugar till reaching firm peak stage. Sugar to be added in 3 portions gradually during the course of beating the egg whites.

Add in egg yolks, one at a time, to the above meringue.

Continue to beat till reaching ribbon stage.

5. Fold in the flour and strawberry milk mixture from Step 3 following the sequence of
      1/3 Flour ⏩ 1/2 milk ⏩ 1/3 flour ⏩  1/2 milk ⏩ 1/3 flour
Sieve and mix in 1/3 of the top flour,

followed by 1/2 of strawberry milk mixture from (3).

Finally, use a spatula to give the batter a thorough mix to ensure no flour nor liquid settle at the bottom.

6. Pour the batter into the prepared cake pan. Lightly bang against the work top to level the batter and to get rid of trapped bubbles.

7. Start boiling about 100g of water in a 18cm pot when you start to prepare the batter, so you can steam the batter immediately. Bring to a light boil at medium-low heat.

Steam the batter at medium-low heat for about 5 minutes.

Lower the temperature to low, and continue to steam for 13 minutes.

Turn off the heat, without opening the lid, and let the cake stays in the pot for 2 minutes.

Test the cake using a cake tester.

8. Lift the cake with the pan out of the pot, and drop it from a height of about 10 cm thrice to a kitchen towel. Let the cake cool down in the pan for about 5 minutes.

Lift out the cake and cool over a wire rack.

9. Keep the cake in the fridge for about 1 hour before applying the frosting.
Pull down and trim away the extra parchment paper.

Cut the cake into 3 layers.

10. Apply cold strawberry ermine cream over both faces of the cake layers.

Arrange cold fresh strawberry slices over the ermine cream.

Repeat the procedure for the next layer.

11. Keep the cake in the fridge for about 5 hours before cutting.

12. Cut and enjoy it cold 😋💖

No patience to wait for 5 hours, so the cream still appeared wet 😅