Thursday, November 6, 2008
Steamed Black and White Butter Cake
For this cake I used Steamed Soft Chocolate Cake recipe. I made some adjustment here and there. I didn't use baking soda and the air holes were smaller. This time half way through the steaming process, I sprinkled diced almond on the surface to cover the air holes and gave the cake some crunch. Actually, I intended to make a Marble Cake however I was in a rush to fetch my son. I quickly pour a lay of plain batter and top it up with the chocolate batter and used a knife to swirl around. So I name it 'Steamed Black and White Butter Cake'.
95g unsalted butter
110g cake flour
1tsp double-action baking powder
75g evaporated milk
2 1/2tbsp Horlicks
1/2tsp vanilla essence
pinch of salt
1tsp cocoa powder
1/4tsp chocolate emulco (optional)
some diced almond
1. Sift flour and baking powder together, set aside.
2. Mix evaporated milk, Horlicks and vanilla essence together, set aside.
3. Cream butter, salt and sugar until light and fluffy.
4. Slowly beat in egg until well combined.(If batter curdle add in some flour.)
5. Fold in flour and milk mixture alternately until well combined.
6. Do not over mix.
7. Scoop out 1/3 of the batter, mix in cocoa powder and emulco.
8. Spoon some plain batter into a lined and greased 7" round tin.
9. Spoon some cocoa batter on it and repeat the step.
10. Then use a sharp knife and swirl around the batter.
11. Cover with aluminum foil.
12. Steam over high heat for 45mins, remove aluminum foil and sprinkle some diced almond on top.
13. Cover and continue to steam for another 45mins, if skewer comes out clean when inserted into the cake then it done.
14. Remove cake and cool it on a wire rack.