Steamed Sweet Corn Cake 蒸粟米蛋糕

翻看记录已经有整两个月没有玩烘培了，有时一停下来就懒虫上身，看着姐妹们的作品虽然技痒，但还是难以战胜懒虫。

这个月Aspiring Bakers的主题是蒸蛋糕，已错过了几个月的Aspiring Bakers，于是决定就蒸一个蛋糕牛刀小试，希望借此让我找回烘培的推动力。

这个蒸粟米蛋糕不是传统的鸡蛋糕，因为加入了相当份量的溶化牛油，蛋糕吃起来比较湿润，我觉得跟蒸车打芝士蛋糕一样，蛋糕需要约半天回油后更加好吃。可惜蛋糕的粟米味道并不够浓郁，但不怕配搭粟米蓉一起吃就能带出粟米的味道。

This is the cake which featured on the cover of “Magic Steamed Cake” by Alex Goh. Personally I think this cake tastes quite good but it will be nicer if the corn flavour is more prominent. To enhance the taste, I serve with additional creamy corn. Yummy!

I am sharing the detailed steps of exactly how I made this cake.

Steamed Sweet Corn Cake

   Ingredients:

   (A)
   4 large eggs
   200g sugar ( I used 155g)
   (B)
   200g creamy corn
   (C)
   250g plain flour
   1 tbsp double action baking powder*
   *I read wrongly and only used 1 tsp but my cake still turned out soft and fluffy. So I guess it is fine to use just 1 tsp.
   (D)
   80g melted butter

   Method:

1. Line an 8” square pan with parcement paper. Prepare steamer.
2. Whip (A) till light and fluffy (ribbon stage) using elect. mixer. Add creamy corn and mix until well-blended.
3. Detach the balloon whisk, sift in 1/3 of (C) and use the balloon whisk to swirl in. Repeat the same for another 1/3 of (C). For the last 1/3 of (C), fold in using a rubber spatula.
4. Pour about 1/3 of batter into (D) and mix well. Pour the mixture back to the remaining batter and mix till just incorporated.
5. Pour batter to the prepared pan and steam on high heat for about 25-30 mins (change to medium high heat after 10 mins) (please make sure there is enough water in the steamer).

    Tips:

   You can use any types of mould as desired but the steaming time will be varied. Small cake takes lesser time than large cake.

    (Recipe adapted from “Magic Steamed Cake” by Alex Goh)

  

I am submitting this to Aspiring Bakers #25: Steaming Hot Cakes (Nov 2012) hosted by Miss B of Everybody Eats Well In Flanders.