Monday, June 13, 2016

Steamed Rainbow Cake

Munching on a slice of my steamed rainbow cake while busying trying to get this blog post out.....went on to take a second slice as it was really delicious! 我没骗你们,味道真的不错!hehehe....This is a simple sponge cake (whole egg method) flavoured with coconut milk. No butter is added as the coconut milk is rich enough to give flavour and moisture to this lovely sponge cake. The layerings though can be further improved. You can see that the red layer is thinner than the rest, as I've distributed too much batter for the earlier colour layers. Hahaha lesson learnt...don't act smart....should have just follow the weight of each colour batter I've measured out! ^0^ The heat of the steamer is maintained at low heat all the way, this way the colour layerings will be even and no bulging at all! At least I'm very satisfy with the outcome of the rainbow layers...happy rainbow!! 🌈🌈🌈 




Before (top pic) & after (bottom pic) slicing. The sliced section revealed how spongy the cake texture is! It does not have the texture like a chiffon cake which is light and fluffy. Instead this steamed rainbow cake texture is firm and yet soft.


Ingredient
  • 6 eggs
  • 200gm fine sugar
  • 1 tsp cake emulsifier 
  • 1 tsp vanilla paste
  • 1/4 tsp salt
  • 280gm cake flour
  • 200ml coconut milk
  • Wilton food colouring paste : violet, blue, green, yellow, orange, red

Method
  1. Grease a 8" square pan and preheat steamer.
  2. Combine eggs, sugar, vanilla, emulsifier and salt in a mixing bowl. Using a electric whisk, beat on high speed, about 8 mins, until the batter is thick and pale.
  3. Using a spatula, sieve in flour and fold into egg batter, in 3 additions, alternate with coconut milk.
  4. Divide mixture into 6 portions, approx. 165gm. Tinted each batter with food colourings accordingly.
  5. Spread the violet batter into the pan and steam for 5 mins over low heat. Repeat with blue, green, yellow, orange and red batter.
  6. For the final layer, steam for 15 mins till whole cake is cooked through.
  7. Remove pan from steamer. Rest cake in pan for 10mins. Unmould and cool completely on wire rack before slicing.

Can't stop snapping different angles of this steamed rainbow cake ^0^ so pleasing to the eyes! 








11 comments:

Anonymous said...

Wow its so beautiful. I would like to try it out with my son.
What is cake emulsifier by the way? Can i replace it with something else or leave it out totally?

Peng said...

Anonymous... is a yellow gel also known as ovalette. You can omit it but cake texture will not be as smooth since this is a steamed cake.

Anonymous said...

I follow the recipe but the cake turn out to be hard and never raise like yours... what hapoen?

Peng said...

Anonymous... did u beat the batter till ribbon stage ie. Thick & white? Mostly likEly ur batter is underbeaten .

Anonymous said...

kk, will try again. thanks :)

Unknown said...

Hi. Just want to say the colours are so lovely. Might I know how long can we keep the cake for?

Peng said...

It contains coconut milk so its best to store in fridge and consume within 3 days.

Unknown said...

Hi Peng
It's a beautiful recipe and my family has enjoyed it. May I know if you have tried other alternatives other than coconut milk?

Thanks
Jan

Peng said...

Anonymous... yes I think the coconut milk can be replaced with normal plain milk but of course wont be as fragrant compare to the coconut milk.

Claire Tie said...

Can santan be substitute with others like milk?

Peng said...

Claire Tie, try to use coconut milk if not the cake will not be nice. Replace with full cream milk if you prefer but taste will varies.

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