Friday, 22 June 2018

Steamed Peanut Sandwiched Cake 蒸花生粉夹层蛋糕

While I was proofing my soy milk wholegrain bread, I suddenly craved for sponge cake with peanut powder topping. Instead of queuing for the oven after the bread, I baked a coconut sponge cake using steaming and used ready-pack sugar peanut powder as topping. Minimal effort put in 😅 
Not a very presentable cake but it tasted really gooooood 😍

Yield: one 14cm round cake

Coconut Sponge Cake

Using 55g Omega 3 & 6 eggs
All ingredients in room temperature

50g soya milk lightly sweetened
10g condensed milk
10g coconut/mild flavor vegetable oil

2 egg whites
Pinch of salt
45g caster sugar
2 egg yolks

70g top/cake flour


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

2. Mix soya milk, condensed milk and coconut oil in a cup. Set aside.

3. In a dry, clean and oil-free mixing bowl, beat egg whites till frothy. Add in a pinch of salt and 1/3 of the 45g sugar, continue to beat till almost firm peak. Add the remaining sugar gradually in the course of whisking the egg whites.

4. Gradually add in the egg yolks, one at a time.

Continue to whisk till reachng ribbon stage.

5. Fold in the flour and soya milk mixture from Step 2 following the sequence of
      1/3 Flour ⏩ 1/2 milk ⏩ 1/3 flour ⏩  1/2 milk ⏩ 1/3 flour

Sieve and mix in 1/3 of the top flour,

Followed by 1/2 of the soya milk mixture.

Finally, use a spatula to give a more thorough mix ensuring no flour or liquid settle at the bottom of the mixing bowl.

6. Pour the batter into the lined cake pan. Bang against the work top to level the top and get rid of trapped bubbles.

7. Steam in a pot with about 100ml water bring to a light boil at medium-low heat. Steam for about 5 minutes. Lower the heat to low and continue to steam for about 13 minutes.

Turn off the heat, without opening the lid, let the cake stays in the pot for 2 minutes.

End of steaming.

Test the cake with a cake tester.

Lift out the cake with the cake pan from the pot, and drop it from a height of about 10 cm to a kitchen towel thrice.
Let the cake rest in the pan for about 3 minutes.

Remove the cake from the cake pan and let it cool down to room temperature.

Vanilla Whipped Cream

100g whipping cream
10g icing sugar
1/4 tsp vanilla extract

Photos for demonstration purpose, not taken from actual working process.

1. Keep a tall mixing cup and whisk in the freezer for about 20 to 30 minutes before use.

2. Pour whipping cream into the cold mixing cup and let the cup stands on an ice pad.

3. Whip the cream till reaching almost soft peak stage, using the "Turbo" speed of an handheld blender. The process took about 2 to 3 minutes.

Add in the icing sugar.

Continue to whip at "Turbo" speed till the cream starts to thicken. Reduce the speed to "4 to 5" on the speed dial, and continue to whip till reaching almost firm peak stage.
Mix in the vanilla extract. Keep the whipped cream in the fridge till needed.

Do not over-whip the cream! Or, it will turn into butter and whey.

Putting things together ... 

1. Pull down and trim the parchment paper.

2. Slice the cake into 3 layers. Apply cold whipped cream over the cake layers, and stack back the layers into a tall cake.

3. Sprinkle some peanut powder over the top. Refrigerate for about 2 to 3 hours before cutting.
I kept the cake in a freezer drawer, and the whipped cream hardened within an hour.

4.  Cut and serve it cold 😋

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