Saturday 28 November 2015

Steamed Nutella Vanilla Cake 蒸Nutella香草蛋糕

Steamed cake can be interesting in flavour too. With the help of a bottle of Nutella, you can transform a humble vanilla steamed cake into a classy cake (at least to me 😁) 

Yield: One 14cm round cake

Using 55g omega egg
All ingredients in room temperature

2 eggs, separated
60g fine/raw sugar

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

75g top flour
1/4 tsp baking powder 

About 2~3 tbsp Nutella 

2粒 蛋,蛋白蛋黄分开
60g 细/黄砂糖
1/2 小匙 香草精

1/4小匙 泡打粉

2~3 大匙 Nutella 


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

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

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

4. 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 high, and beat the egg white batter for about 1~ 2 minutes, or till firm 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.

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

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

7. Sieve in the flour mixture, in 3 lots, to the batter using the whisks removed from the electric mixer. Stop mixing once only steak of flour can be seen.

8. Pour fresh milk, condensed milk and vanilla extract,  and vegetable oil ino a bowl. Add the mixture, in two additions to the batter using the whisks. In other words, add the liquid mixture in between two flour additions.

将牛奶、炼奶, 香草精和油先倒入一个碗中。再慢慢的倒入面糊上,用打蛋器轻轻的和上层的面糊混均才做整体混合。最后一面轻敲钢盆,一面用刮刀从底部将面糊翻上,直至面糊细滑无汽泡。

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.

9. 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.

10. Leave about 2 tsp of batter to mix with a small amount of Nutella.

Drop specks of Nutella batter over the batter surface.

Run a chopsticks going through all the Nutella specks to create a swirl pattern.

10. Put a steamer stand into the pot of boling water. Lower the cake tin into the pot. Steam the cake at medium high temperature for 3 minutes. Then reduce the heat to low for another 17 minutes, or till an inserted cake tester came out clean.

When about 40% of the batter surface has inflated, reduce the heat to low.

11. When 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. 

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

13. Pull down the parchment paper, and divide the cake into 3 layers.

14. Spread a thin layer of Nutella in between layers. Assemble the cake and cut into serving size :)

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