Thursday 26 June 2014

Steamed Orange Cake

A simple and healthy steamed cake utilizing the orange peel as the flavouring ingredient. Next time when your cut an orange, consider to salvage the orange peel , and turn it into a light and refreshing cake ^.^

Yield: One 14cm round cake


2 egg whites, room temperature
1/2 tsp lemon juice
50g fine sugar

2 egg yolks, room temperature
50g whole milk, room temperature
15g condensed milk
1 tsp orange peel, chopped
10g vegetable oil

80g top flour
1/4 tsp baking powder 

Some long orange peel for decoration 

2粒 蛋白, 室温
1/2茶匙 柠檬汁
50g 细糖
2粒 蛋黄, 室温
1 小匙 橙皮碎
1/4小匙 泡打粉



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

2. Loosen flour with baking powder using a hand whisk.

3. Pour milk, orange peel, condensed milk and vegetable oil in a bowl. 
If your ingredients are cold, you can "keep warm" them in a rice cooker for about 3 to 5 minutes. Set aside.
如果材料是冷的,可用电饭锅加热 3~5分钟。待用。

4. Beat egg whites in a clean and grease free mixing bowl at high speed using an electric mixer till frothy. This takes about 15 seconds. 
After the egg white turns frothy, add in the lemon juice, and beat at low speed for about 10 seconds.

5. Keep the mixer speed at low, add in the sugar in three lots. When the sugar is well incorporated to the batter, adjust the mixer speed to high, and beat the egg white batter for about 1~ 2 minutes, or till soft peaks formed (when lift up the whisks, the tip of the egg white slightly bent). Beat the egg white for another 1/2 minute at low speed.

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

7. Start to boil a small pot of water, to be ready for steaming the cake later.

8. Sieve in 1/3 of the flour mixture from (2), and mix manually using the whisks removed from the electric mixer. Stop mixing once no flour can be seen. This is to prevent deflating the batter too much and too fast.
Streaks of flour are alright. They will disappear in the subsequent mixing.

9. Add in 1/2 of the milk mixture from (3) to the batter using the whisks. 
将1/2的牛奶混合物 (3)慢慢的倒入面糊上,用打蛋器轻轻的和上层的面糊混均才做整体混合。

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

10. Finally, use a spatula to make a more thorough mixing by scrapping the side and bottom of the mixing bowl up. While scrapping and mixing, try to bang the mixing bowl a few times to get rid of trapped air.
Similarly, try to mix the batter with minimum mixing time.

10.  Pour 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.

Decorate the cake with the long orange peel.

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 9 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. Remove the cake from the cake tin after about 5 minutes and let it cool on the wire rack.

14. Cut and serve :)
切块享用 :)

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