Thursday 27 February 2014

Baked Vanilla Light Cake 烤香草鸡蛋糕

A light cake with simple ingredients :)

Yield: One 16 cm round cake

All ingredients at room temperature 
2 eggs, separated
60g fine sugar

50g milk
15g condensed milk
10g vegetable oil
1/2 tsp vanilla essence

70g top flour
1/4 tsp baking powder 


2粒 蛋,蛋白蛋黄分开
60g 细糖
1/2小匙 香草精
1/4小匙 泡打粉

1. Lightly coat a 16 cm round cake mould with butter, and line the bottom with parchment paper.
把一个16cm 蛋糕模涂上一层奶油,再在底部铺上防沾烘焙纸。

2. Mix top flour and baking powder in a bowl. Set aside.

3. Mix milk, condensed milk, oil and vanilla essence in a bowl. Set aside.
If your ingredients are cold, you may consider to keep them warm in a rice cooker for 10 minutes.

4. Whisk egg white in a clean and oil-free mixing bowl till frothy (about 1/2 minute at medium high speed).

5. Reduce the mixer speed to low, and add in the sugar. When well mixed, increase the mixer speed to high and beat till the egg white show a pointed tip when lifted up. This takes about 1 minute.

6. Slowly add in the egg yolk, one at a time.

7. Sieve in the flour mixture from (2) in 3 lots. Stir in clockwise and anti-clockwise direction alternatively. Stop mixing when no flour can be seen. Over mixing will produce a tougher cake.

8. Pour in the milk mixture from (3) in 3 additions. First mix with a hand whisk, then use a silicon spatula to scrap the side and the bottom of the mixing bowl, to prevent unmixed flour or milk from settling there.
Lightly bang the mixing bowl while mixing to release trapped air parcels.

9. Preheat the oven to 180 degree Celsius. And place a small cup of hot water in it.

10. Pour the batter into the lined cake mould. Lightly bang the cake mould to release trapped air. Allow the batter to stand for about 5 minutes to give the trapped air bubbles time to escape to the surface. 

Use the tip of the spatula to break the trapped air bubbles.

11. Spray some water mist over the surface of the batter. This is to prevent the surface from getting burnt too early.

12. Bake the batter at 180 degree Celsius for 10 minutes, then reduce to 170 degree Celsius for another 20 to 25 minutes.
Reduce the temperature, when the surface of the cake starts to turn golden.

13. Allow the cake to cool on the rack for 10 minutes before inverting it out to cool further.

14. Cut and serve :)
切片享用 :)

Monday 24 February 2014

Steamed Pork Floss Cake 蒸肉松蛋糕

Steamed soft vanilla sponge cake embedding fragrant sweet and savory crispy pork floss. 

Yield: One 14cm round cake

All ingredients in room temperature 

2 egg whites
1/4 tsp lemon juice
70g fine sugar
2 egg yolks

50g whole milk
15g condensed milk
10g vegetable oil
1/4 tsp vanilla essence 

75g top flour
1/4 tsp baking powder 

3 tbsp crispy pork floss
1 twig Chinese coriander (optional)

2粒 蛋白
70g 细糖
1/4 小匙 柠檬汁
2粒 蛋黄
1/4 小匙 香草精
1/4小匙 泡打粉
3 大匙 肉松酥
1根 芫荽 (可免去)


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

2. Combine whole milk, condensed milk, vegetable oil and vanilla essence in a heat resistant bowl. 
If your ingredients are cold, "keep warm" them in a rice cooker for 5 minutes. 
Remove from rice cooker, and set aside.

3. Mix flour with baking powder using a hand whisk.

4. Beat egg white in a clean and dry mixing bowl for a few seconds, and add in the lemon juice. Continue to beat for about 1/2 minute at medium high speed till frothy. Lower the mixer speed to add in the sugar.

When all sugar has been well incorporated into the egg white, return the mixer speed to medium high. Beat the egg white till firm peaks formed, or it can form a curve-down tip when lifted up.

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

6. Sieve in 1/3 of the flour mixture from (3), and stir briefly to mix. Stop mixing even when only a few streaks of flour can be seen.Over mixing will result in a tougher cake.

7. Add in the 1/2 of the milk mixture from (2). 
将(2) 的半份牛奶混合料加入。

Mix briefly with a pair of whisk,

Add in the remaining flour and milk in alternating sequence, in the pattern of 

Finally, use a spatula to scrap the side and bottom, to ensure no unmixed flour or liquid settle there.

8. Pour half the batter slowly into the lined cake tin. This helps to break the trapped air bubbles when the batter flows down. Give the cake tin a few hard sturdy jerks to get rid of trapped air parcel in the batter.

9. Sprinkle the crispy pork floss evenly over the surface of the batter. You may add the bit size Chinese coriander stem too. 

10. Slowly pour in the remaining half of the batter. Tap lightly to even out the batter, as well as to release trapped air in the batter.

Allow the batter to stand for 3 to 5 minutes before steaming. This gives the trapped air sufficient time to rise to the surface.

You may want to decorate the cake with Chinese coriander leaf.

11. Put a steamer stand into the pot with boling water. Lower the cake tin into the pot. Steam the cake at medium high temperature for 10 minutes. Then reduce the heat to medium low for another 9 minutes.

12. Insert a thin stick into the middle of the cake to test the readiness of the cake. If the cake is done, remove from the pot. Before transferring the cake to a cooling rack, give the cake and tin 2 to 3 bangs on the work top. This helps to prevent the cake from excessive shrinking. 

13. Allow the cake to cool in the cake tin for 5 minutes, before removing the cake from the cake tin and let it cool on the wire rack.

14. Cut and serve :)
切块享用 :)