The bottom layer is chewy; the middle layer is the soft pudding; and the top layer is the light sponge cake.
Yield: one 20 cm square cake
375g fresh milk
3 egg yolks, room temperature
50g fine sugar
75g unsalted butter, melted
1 tsp vanilla extract
85g top flour
3 egg whites, room temperature
1/2 tsp lemon juice
25g fine sugar
1. Line a 20cm square cake mould with parchment paper.
2. Warm fresh milk to about 50 degree Celsius. You can let the milk keeps warm in rice cooker for 15 to 25 minutes. Place the butter in a steamer rack, or on top of a lid, to heat up together.
3. Beat egg yolks with sugar till pale and thick.
4. Slowly, add in the liquid butter in three batches. Mix well.
5. Add in the vanilla essence and mix well.
6. Pour in the warm milk and stir to mix.
7. Sift in the top flour and mix using the whisk manually.
8. Filter the batter to obtain a smoother texture pudding later.
9. In another clean mixing bowl, whisk egg whites till frothy before adding lemon juice and sugar.
10. Beat the egg white mixture till soft peaks formed. When you lift up the whisk, you can see the tip of egg white slightly bent.
11. Pour the meringue into yolk mixture from (8). Mix till the meringue turns pale yellow. Do not over mix in order to achieve the three-layer effect
12. Pour the batter into the lined cake mould.
13. Place the cake mould in a baking tray and pour about 250g of boiling water into the tray.
14. Place the cake at lower shelf and bake in a preheated oven set at 150 degree Celsius for 70 to 80 minutes, or when the cake becomes golden at the surface.
15. Allow the cake to cool down completely before cutting.
16. Trim away the uneven edges.
17. Cut into 9 pieces and sprinkle some icing sugar over the top.
Best consume within one day :)
Recipe adapted from
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