Steamed Cream Corn Cake

Recipe adapted from Alex Goh "Magic Steamed Cake"

Ingredients

4 eggs
200g sugar (I reduced to 160g)

200g Cream Corn
250g flour
1 tbsp baking powder
80g melted butter


Method

1. Whip eggs and sugar till its light and fluffy.
2. Fold cream corn into the egg mixture.
3. Fold in Flour and baking powder.
4. Add in melted butter and mix till combined.
5. Pour batter into greased 7" tin and steam over high heat for 30-40min till cake is ready.

Steamed Moist Chocolate Cake

Tried this recipe which has garnered good raves on the internet. Almost everyone who tried it have nothing but praises for this recipe.

This is recipe is easy to complete, just mix and steam, you don't even need to use the mixer or oven. This is something which you can do at home even in times of blackout haha!

The cake is indeed very moist, light and fluffy, even on the second day. Recipe is definitely a keeper!

See the texture of the cake - Soft, moist and fluffy!!


Ingredients

(I halved the original recipe as follows and got a 7" cake)

(A)
180g butter / canola oil

1 cup sugar (I used 2/3 cup)
1/2 can evaporated milk (I used low fat kind)
1/2 tsp vanilla extrace

(B)
2 eggs, slightly beaten

(C)
1 cup plain flour
1/2 cup cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda

Method

1. Combine A in saucepan. Stir over low heat till sugar is dissolved and butter has melted (if using oil just mix together). Off fire and keep warm.
2. Add B into the slightly cold A.
3. Combine C and sift into a large mixing bowl. Pour the mixture in 2 over and stir till well mixed. Cake batter should be runny.
4. Heat up steamer. Lined and greased a 7" round tin.
5. Pour batter into the greased tin and steam the mixture over medium heat for 40-45min till cake is cooked.
6. Cool and serve.

Steamed Sponge Cake with Pork Floss

Ingredients:

3 eggs
60g caster sugar (I used 40g)
1/2 tsp cream of tartar
100g self-raising flour
1/2 tsp baking powder
a pinch of salt
30ml milk
30g vegetable oil
pork floss

Method:

1. Combine the flour, baking powder and salt and sift twice.
2. Beat the eggs, sugar and cream of tartar until it turns thick and pale.
3. Fold in the sifted flour mixture.
4. Fold in the milk and oil.
5. Pour half the batter into a 7-in round tin lined with baking sheet.
6. Sprinkle half of the pork floss on the batter.
7. Pour another half of the batter into the tin and sprinkle the remaining pork floss on the surface.
8. Steam for 20 minutes. Serve.