CHINESE STEAMED SPONGE CAKE

Steamed sponge cake is moist and not so spongy. Not bad for a change.

( Chinese Steam Sponge cake taken from Google images)

Ingredients

5 large eggs

200g castor sugar

1 tsp vanilla essence

Sift twice

200g plain flour

1 1/2 tsp baking powder

1/2 tsp bicarbonate of soda

Method

1. Grease side of round cake pan with butter.
2. line the base with non-stick baking sheet.
3. Bring water in a large steamer to boil over high heat.
4. Place eggs in a bowl of electric mixer and whisk for 3min until frothy.
5. Add sugar. Continue to beat until pale and fluffy.
6. Beat in vanilla essence.
7. Carefully, fold in sifted dry ingredients 1/3 at a time. Keep beating.
8. Pour mixture into pan.
9. Wipe the steamer cover and wrap a large tea towel to prevent water from the cover dripping into the sponge cake.
10. Steam over boiling water for 40min.

PANDAN KAYA MUFFIN

Kaya, comes from the word meaning "rich" in Malay. It is a coconut egg jam,whereby the jam is made from coconut milk , eggs, mixed with extracted juice from pandan leaf for fragrance and sweetened with sugar.

( Pandan Kaya Muffin taken from Google images)

( pandan leave or screwpine leave)

Ingredients

150g plain flour

1 1/2 tsp baking powder

1/4 tsp salt

1 large egg-beaten

40g castor sugar

50g butter, melted

100ml milk mix with 1/2 tsp pandan paste or 1 tbs pandan juice

12 teaspoon of kaya (coconut jam)

Method

1. Grease muffin tin.
2. Sift flour, baking powder into a bowl. Add salt.
3. In a large bowl, combine egg, sugar and butter.
4. Add combined milk and pandan paste. Mix well.
5. Fold in sifted flour ingredients.
6. Place a spoonful of mixture on to the base of each greased muffin hole.
7. Use a teaspoon to make a hole in the centre.
8. Fill in a teaspoon of kaya (coconut jam).
9. Then cover the top of the kaya with a tablespoon of batter until 2/3 full.
10. Bake 200C for 35min or until skewer inserted into the middle of muffin comes out clean.