Wednesday 26 August 2015

Steamed Sweet Corn Cake 蒸玉米蛋糕

 A light and mild steamed cake with blended sweet corn. In my next attempt, I may increase the proportion of sweet corn to give the cake a more distinct taste of the sweet corn ^^

Yield: One 14cm round cake 圆型蛋糕

All ingredients in room temperature 

70g top/cake flour
1/4 tsp baking powder 

40g milk70g top flour
1/4 tsp baking powder 

20g steamed corn

15g condensed milk
10g vegetable oil*
1/2 tsp vanilla extract

2 eggs, separated
60g fine sugar

* Avoid using olive and peanut oil which has a stronger scent.

2粒 蛋,蛋白蛋黄分开
60g 细糖
20g 熟玉米粒
1/4小匙 泡打粉



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

2. Mix top/cake flour with baking powder using a hand whisk.

3. Blend milk with steamed corn kernels using a food processor or blender. Then add in condensed milk, oil and vanilla extract. Set aside.

4. Beat egg whites in a clean and grease free mixing bowl at medium high speed using an electric mixer till frothy. This takes about 1/2 to 1 minute.

5. Reduce the mixer speed to low and add in the sugar in three lots. When the sugar is well incorporated to the batter, adjust the mixer speed to medium high, and beat the egg white batter for about 1 to 2 minutes, or till firm peaks formed.

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

7. Start to preheat the water in a steamer.

8. Add in 1/3 of the flour mixture, one third at a time, to the batter using the whisks removed from the electric mixer. 
Stir the batter in clockwise and anti clockwise direction alternatively, to prevent build up of gluten which will result in a harder cake.
Stop mixing once no flour can be seen. 

Stirring clockwise顺时钟搅拌

Stirring anti clockwise逆时钟搅拌

9. Pour in 1/2 of the corn milk mixture from (3), mix using the whisks.
Similarly, try to mix the batter with minimum mixing time.

Add in the remaining flour and corn milk mixture in an alternating sequence.

10. Finally, use a spatula to scrap the side and bottom of the mixing bowl to ensure no unmixed corn milk and flour is settle below.

11. Pour the batter into the cake tin. Lightly tap the cake tin to get rid of trapped air.

12. Place the cake tin into the steamer and set the timer to 20 minutes.

13. Insert a cake tester into the centre to test whether the cake is thoroughly cooked.

14. Transfer the cake with the tin to a wire rack to cool for 5 minutes.

15. Remove the tin and allow the cake to cool to room temperature.

16. Cut and serve :)
切片享用 :)

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