Saturday, 30 May 2009

Steamed Cake with Wolfberry


My laptop has been infected with virus since few days ago, and I can only get it repaired when I'm back in Singapore in two weeks time. In the mean time, I have to use a spare computer at home which is slow and hangs very often. It is too frusrating to use this computer, and so I'm now spending less time on the internet. I'm start to visit all of your blogs when my own laptop is up and running!

Steamed Cake with Wolfberry Recipe

Ingredients:
115g egg white (about 3 eggs)
85g caster sugar
140g self-raising flour
1g salt
35ml milk
10ml olive oil
80g dry wolfberry


Method:
1)Lightly grease a 9X5-inch baking pan with olive oil, then line the pan with baking paper. Soak wolfberry in a bowl of water for 3-5 minutes, dish out and then pat dry with paper towel.
2) In a medium bowl, whisk egg white with an electric mixer until foamy. Continue to whisk and at the same time, add sugar in 3 batches. Whip the egg white until stiff peak forms
3) Sift flour and salt over egg white mixture. Using a wide spatula, fold the mixture until just combined.
4) Mix milk, oil and 60g of wolfberry in a bowl, pour over egg white mixture. Fold the mixture until well combined.
5) Sprinkle remaining 20g of wolfberry on the cake. Pour the batter into the baking pan, steam in medium heat for 20 mins.

17 Comments:

Y said...

What stunning looking steamed cakes! I love the use of wolfberries in this. Am definitely bookmarking this to make! :)

vibi said...

Other than brocoli and such, I never tried to steam any of my cooking... I think it's time for me to take a walk through Chinatown for some steam baskets... and try this!

Thanks for sharing, Piggy!

Snooky doodle said...

what an interesting recipe :) the cake looks delicious. Good luck with the lap top repairs :)

Elin said...

wow, this is something I have never tried before...wolfberry in a steamed cake recipe!!! I would definitely give it a try. Thanks Piggy for sharing this :))

pigpigscorner said...

This cake must be so light and fluffy! Love the wolfberries.

Stardust said...

I'm definitely giving this recipe a try! It looks so good, with abundant goodness of Wolfberries!!

Tracey said...

I've never even heard of Wolfberries! How interesting! Your photo is stunning.

Bits of Taste said...

This is too lovely... I have been trying out several attempts on steamed egg cakes the traditional methods, still haven't got one that is beautifully done and taste great yet! This recipe is just in time for me to give a try! Tks!

mycookinghut said...

This is a very interesting recipe with wolfberries!

pinkstripes said...

Too bad about your laptop, hopefully it's fixed soon. I don't think I've ever had a wolfberry. The cake sounds and looks delicious.

Jo said...

I love steamed cakes and the addition of wolfberry sounds very intriguing. When we were very young my mum would buy this for us as treats whenever she goes to the "wet" market to get her weekly fresh produce.

edith said...

I know some of the bloggers are infected with virus in their msn. Thus I am deleting their contacts to prevent further damaged.

Hope to catch up with you when you are back.

Now no more reason to sit down, start exercising hor.

food-4tots said...

Is it tasted like to "ma lai kor"? Interesting!

Anonymous said...

Can I use raisins for this one? I do not think I can look for wolfberries here in the Philippines.

Piggy said...

Anonymous @ 13 Nov 2012 - Yes, you can use raisins instead of wolfberries. I'm sure that it will taste good too!

Anonymous said...

Can I don't omit the egg yolks? Will there be any difference in texture and taste?

Piggy said...

Anonymous @ 4 Jan 2013 - Egg whites can be beaten to stiff peak stage but it is impossible to do so with whole eggs. The purpose of beating egg whites is to incorporate air into the batter and thus resulted in soft and fluffy cakes.