Monday, September 24, 2012
I have this phobia about steamed cakes. I think I am not the only one.
I am ok with small steamed cakes, but my legs will be shivering at the thought of large ones.
The fear of collapsing is not unreal, it is very deep in me. I don't fear failure, I fear wastage.
I fear of having to eat the failure and forcing myself to do it rather than discarding.
Then one night, one fellow blogger buddy Yvonne of Ice Americanos showed me her cake on Facebook, and I liked how it looked. She recommended I try it and she quickly sent me the recipe :)
I was hesitant at first because I am not a big fan of Jidangao, but she was very patient and tried to encourage me. LOL. I'm glad I did try it and the cake stood tall and fluffy. Thanks dear buddy!
She used a basket, but I used a pan. So, it's up to you on which to use.
But it's not too well recieved. My MIL found the lemon taste weird, so did my hubby. But I love it, it's a fresh new change. So, for purists, I think it might dissapoint you, but people who are willing to accept changes, this will be nice new change. No eggy smell!
Lemon Steamed Sponge Cake
180gm cake flour + 3/4 tsp Baking powder
3 tbsp oil + 3 tbsp lemon juice + 1tsp lemon zest
1. Sift flour+baking powder. Set aside.
2. Beat eggs and sugar until ribbon stage, thick and fluffy.
3. Mix oil+Lemon juice+zest, and together with the sifted flour, pour into the egg batter. Fold with hand whisk,then only fold with spatula along the sides..
4. Line a 8 inch round pan with one big piece of paper.
5. Pour the batter in and rest batter for 10 min before steaming.
6. Steam on high heat for 20-25 minutes.
7. Lift the cake from pan and cool it on the wire rack. Remove paper when it's totally cooled and slice cake to serve.