Chinese Steamed Sponge Cake Recipe

Recipe adapted from The Australian Women's Weekly Oriental Dinner Party Cookbook, page 15

Ingredients

2 eggs, room temperature (70g each)
½ cup caster sugar
1/3 cup evaporated milk
60g unsalted butter, melted, cooled
¾ cup self-raising flour
½ teaspoon bicarbonate of soda

Method

1. Sift the flour and bicarb of soda into a small bowl.
2. In another bowl, whip the eggs and sugar with an electric mixer for 5 minutes or until thick.
3. Stir in milk and butter; whisk in the sifted flour and soda until incorporated.
4. Line an 18cm bamboo steamer with a sheet of grease proof paper, pour mixture into steamer.
5. Cover, place steamer over wok or pan of boiling water, cook over high heat 15 minutes or until a skewer inserted into the centre comes out clean.  
6. Turn cake onto wire rack. Serve warm.

Notes & Tips

This cake is best served piping hot from the steamer. If a bamboo steamer is not available, an aluminium steamer can be used instead.

Mango Pancake

Makes 8


Part 1- Pancake Batter


Ingredients

70g     Cake flour
10g     Corn flour
40g     Caster sugar
250g   Milk
15g     Butter
2         Egg yolks
Red and yellow food colouring


Method


1. Combine cake flour and corn flour in a bowl.
2. Add in half quantity of milk needed bit by bit as you incorporate it into the flour with a whisk. Keep whisking until a smooth batter is obtained. Set aside.
3. In a separate bowl, whisk egg yolks and sugar with the remaining milk.
4. Gradually pour the egg mixture into the flour mixture and whisk to combine. Continue to gradually add the egg mixture until all the flour is incorporated and a thin batter forms.
5. Add in melted butter, food colouring if desired and mix till well combined.
6. Sieve mixture into a bowl.
7. Cover with cling wrap and allow to rest in the fridge for 30 minutes. After resting, the batter should be the consistency of thin cream
8. Heat a non-stick 20cm frying/crepe pan with medium high heat.
9. Once the pan is throughly heated, reduce heat to medium low. Brush with a little melted butter or oil
10. Pour 1/4 cup pancake batter thinly onto the frying pan.
11. Once the pancake starts to "bubble" and the top surface of the pancake starts to firm up, remove immediately from heat. There's no need to fry the other side of the pancake.
12. Place pancake on a clean flat plate. Repeat process with remaining batter, greasing pan between each batch.
13. While stacking pancakes, make sure you separate each layer with greaseproof paper to make sure they don't stick together. Allow pancakes to cool prior to adding the filling.

Part II: Filling 

½ cup  Double cream

2         Ripe mangoes

Peel the mangoes with a sharp knife, then cut the flesh of the mangoes lengthwise


Part III: Assembling

1. Place smooth side of the pancake facing downwards.
2. Then top the pancake with some cream followed by mango slices.
3. Fold pancake edges in then roll it up
4. Place the pancake seam side down on the plate so it doesn't open. 
5. Chill in the fridge for at least half an hour prior to serving.