I made this using the same recipe as my previous post of 'Steamed sponge cake' but this time added in black sesame seeds to lend an extra flavour. I was very pleased with the result as the cake was soft, not too sweet and tasted good with a slight sweet aroma of sesame. I can never resist steamed sponge cake as it's light, oil free and the best part is that I can have more without much hesitation!
Relax and enjoy with a cup of piping hot 'Kopi-0' .................
- 4 eggs
- 1 egg white
- 4 oz sugar
- 4 oz superfine flour
- 2 tsp black sesame seeds + a bit extra to sprinkle
- 1/2 tsp baking powder
- Lightly pound the black sesame seeds and set aside.
- Sift the flour with the baking powder, set aside.
- Whisk eggs, egg white and pounded sesame seeds with sugar till thick and creamy. (When whisk is lifted up, a ribbon of batter will form before disappearing, then the eggs are ready).
- Gently fold in the sifted flour with a hand whisk in 3 batches. Mix till well incorporated but not too long.
- Pour batter into a prepared paper lined 8 inch cake tin and sprinkle some black sesame seeds on top.
- Lightly tap out the air bubbles on the surface.
- Steam cake immediately under rapidly boiling water for 30 to 35 mins.
- When opening the cover of the steamer, be quick and make sure that no condensed water will drip onto the cake.
- Test with a skewer till it comes out clean.
- Remove and let cake sit in the pan for about 5 mins.
- Unmould, and let cake cool completely on a wire rack.
- When cold, cut the cake with a serrated knife before serving.
Other recipes of Steamed sponge cakes :
Kai Tan Koh (Steamed sponge cake) @ Test with Skewer
Steam sponge cake @ My Kitchen Snippets
Also I'm submitting this entry to Muhibbah Malaysian Monday. Do check it out 'Here'.