Saturday, May 6, 2017

Savoury Steamed Sponge Cake 蒸咸蛋糕

My weekend chores when we have no where to go, cleaning and clearing off leftover from the pantry. Its always the best to spend my day in the kitchen making a little magic from the mystery leftover. haha...... This morning I have prepared a savoury Chinese steamed cake with mushroom floss. This recipe used to be a HIT over fb and I finally give it a kick ! Honestly, this is the best steamed sponge cake I've ever tried so far.  The combination between the sweet & savoury, it's like drinking a glass of iced cold coffee, totally satisfying. Please read on for more.

Ingredients :
5 large eggs separated
100gm   castor sugar
120gm   cake flour
1 tspn   baking powder (optional)
2 TB  corn oil
1/4 tspn  salt
1 TB   nori flakes
1 TB   sesame seeds, toasted
1/2 cup   mushroom floss / meat floss

Method :
(1)  mix together nori flakes & toasted sesame seeds, then divide into 2 portions, put half into mushroom floss and mix well then keep the remaining aside for later use.
(2)  place egg white into big mixing bowl and whisk till peak foam, add sugar & salt and continue beating till stiff and glossy.
(3)  next, add in egg yolk two at a time and beat till cooperated.

(4)  now,  fold in flour and hand mix till cooperated then stir in the oil till well blended.
(5)  greased a 7" pan with a parchment paper lined on bottom.
(6)  pour half of the batter to baking pan then spread on mushroom floss till fully cover batter.

(7)  finally, pour the remaining batter to baking tray and sprinkle on the nori flakes.

(8)  preheat steamer and steam for 20 minutes over high heat.

Once the cake is done, leave to cool for 30 minutes before inverting to serving plate.

This is a very healthy, light and delicious recipe, and its highly recommend to all lazy baker. Its easy & quick to prepare. There's NO reason to say NO !  Hubby is not a cake person but he can't stop at one either. LOL  So, enjoy & have fun guys.

5 comments:

Angie Schneider said...

Excellent! Did you need to cover the batter with a piece of baking paper, or just with the cover from the steamer?

Angie Schneider said...

You mentioned in the method that grease a 7" pan with a parchment paper lined on bottom...but from the pictures above I didn't see that you used parchment paper on the bottom of the pan.

My Little Space said...

Good evening Angie,
I didn't cover my batter with anything cause my steamer is fine with it. However, I think you should cover it due to the difference room temperature. That's a plate for my cake, not the tray. I only used a piece of small parchment paper, just in case, it sticks to the bottom. However, it turns out pretty nice.
Kristy

Jenny's Delicacy said...

Hi Kristy, this cake looks so soft and yum, love it

Nammi said...

interesting savory cake! although not a big fan of floss though

Related Posts Plugin for WordPress, Blogger...