My Mind Patch: Steamed Strawberry Sandwich Cake

Wednesday, 18 April 2018

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.